Beef Carpaccio with Grana Padano and Rocket Recipe

Ingredients

• 350 g (12.5 oz)thinly sliced beef carpaccio
• to tastelemon juice
• to taste (use a 1:2 ratio with the lemon juice)extra virgin olive oil
• to tastesalt and freshly ground black pepper
• to tastebaby rocket
• to tasteslivers of Grana Padano or Parmigiano Reggiano

Instructions

1. 1

   Mix the dressing

   Combine the lemon juice and extra virgin olive oil in a 1:2 ratio. Season with salt and freshly ground black pepper, then whisk until blended.

2. 2

   Arrange the beef

   Lay the beef in a single layer on a serving plate. Scatter the baby rocket over it and add slivers of Parmigiano Reggiano.

3. 3

   Dress and rest

   Drizzle the vinaigrette over the carpaccio and leave it for 5 minutes before serving, so the dressing can soak into the meat and gently cure it.

What is beef carpaccio?

Carpaccio is an Italian dish of very thinly sliced raw meat, commonly served with a sharp dressing and savoury garnishes. Its appeal is the contrast between tender beef, bright citrus and salty cheese.

Here, rocket adds a peppery edge while a simple lemon and olive oil vinaigrette brings the elements together. The short rest lets the dressing coat the beef without turning this quick starter into a longer preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 22g protein, 1g carbs, 14g fat.

The beef provides most of the protein, while olive oil contributes most of the fat and the cheese adds both fat and protein. The small amount of carbohydrate comes mainly from the lemon and rocket; serve with bread or a vegetable side if you want a more balanced, filling plate.

Choosing the beef

Thin slices: use beef sold specifically for carpaccio, with slices fine enough to eat easily without further cooking.

Keep it cold: follow the supplier’s storage guidance and take the beef out only when you are ready to arrange and serve it. As this dish is served raw, choose a trusted source and handle it carefully.

Balancing the vinaigrette

The ratio: mix two parts olive oil with one part lemon juice, then season gradually. The oil softens the lemon’s sharpness, while the citrus keeps the rich beef tasting fresh.

Even coating: whisk the dressing before drizzling so the oil and juice are combined. Use enough to lightly dress the slices rather than leaving them swimming in it.

Getting the texture right

Single layer: spread the slices across the plate so the dressing and toppings reach the beef evenly. Overlapping them heavily can make the centre harder to season.

Five-minute rest: give the dressed carpaccio the stated 5 minutes before serving. The lemon begins to affect the surface, so serve promptly rather than leaving it to sit for much longer.

Finishing with rocket and cheese

Rocket: scatter the baby leaves over the beef just before dressing, so they remain fresh and distinct.

Cheese: shave or use ready-cut slivers of Grana Padano or Parmigiano Reggiano. Both bring a salty, savoury finish; the method specifies Parmigiano Reggiano as the topping.

Serving the carpaccio

Serve it as a starter or a light lunch, with bread alongside to catch any dressing left on the plate. For a more substantial meal, pair it with a simple salad or cooked vegetables.

Bring it to the table soon after the 5-minute rest. The beef is at its best when the slices are still cool and tender and the rocket has not wilted.

Recipe notes & tips

• Whisk the vinaigrette again just before using it if the oil and lemon have separated.
• Season the dressing a little at a time, tasting as you go.
• Arrange the beef directly on the serving plate to avoid disturbing the fine slices.
• Add the rocket and cheese shortly before serving for the freshest texture.
• Use a cool plate if preparing the dish ahead by a few minutes.

Variations

• Try capers: scatter a few over the beef for a briny accent.
• Add extra citrus: use a little lemon zest for a more pronounced lemon aroma.
• Change the cheese: choose Grana Padano instead of Parmigiano Reggiano for the listed alternative.
• Add toasted bread: serve slices on the side for a crisp contrast.
• Finish with herbs: add a small scattering of finely chopped parsley for a fresh note.

Common mistakes to avoid

• Using thick slices: they lose the delicate texture; choose beef sliced specifically for carpaccio.
• Overdressing the plate: too much vinaigrette can overwhelm the beef; drizzle lightly and add more only if needed.
• Leaving it to rest too long: the lemon will increasingly affect the raw beef; serve after the stated 5 minutes.
• Adding rocket too early: it can soften under the dressing; assemble shortly before serving.
• Serving warm: warm beef is less refreshing here; keep it chilled until you are ready to plate.

How to store

This dish is best served immediately after its 5-minute rest. Because the beef is raw and dressed, avoid storing leftovers; discard any that have been left at room temperature for an extended period.

Frequently asked questions