Go Back
–+ servings
Beef Carpaccio with Orange and Lemon Vinaigrette

Beef Carpaccio Recipe With Orange and Lemon Vinaigrette marinade

This beef carpaccio recipe is simple and delicious with orange and vinaigrette.
5 from 6 votes
Print Pin Save Recipe
Course: Appetizer
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 198kcal
Author: Guido Pedrelli

Ingredients

  • 2 oranges large
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup orange juice freshly squeezed
  • 1/4 cup extra-virgin olive oil
  • Sea salt to taste
  • black pepper to taste
  • 1/2 cup fresh arugula
  • 2 high quality NY steaks sliced very thinly (tell your butcher it's for carpaccio)
  • Shaves Parmigiano-Reggiano to taste

Instructions

  • Trim off the very top and bottom of the oranges with a sharp knife. Set the fruit on end and cut the skin from its flesh, beginning at the top and following the curves.
  • Cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on each side. The wedges should come out easily, leaving the membrane intact.
  • Transfer to a dry plate, discard excesses juice, cover, and refrigerate for 30 minutes.
  • In a medium bowl, combine the lemon and orange juices, olive oil, salt, and pepper and whisk together.

ASSEMBLING

  • Place the arugula on a serving plate. Dip each slice of meat in the vinaigrette and then wrap it around an orange segment, leaving some of the meat flat on the plate.
  • Repeat this step until you fill the large serving plate.
  • Drizzle the rest of the vinaigrette over the meat and orange segments.
  • Top with shaved or crumbled Parmigiano-Reggiano, freshly ground black pepper, and sea salt flakes to taste.
Calories: 198kcal | Carbohydrates: 5g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 30mg | Potassium: 238mg | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 24.4mg | Calcium: 19mg | Iron: 1mg
Liked this recipe?Follow us NonnaBox for more!