Beef Carpaccio Recipe With Orange and Lemon Vinaigrette mari

• servings: 8 servings
• active time: 20 minutes
• total time: 20 minutes

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)

Directions

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.

Nutrition

• Calories: 198 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 34 mg
• Sodium: 30 mg
• Total Carbohydrate: 5 g
• Total Sugars: 3 g
• Protein: 11 g