Cast Iron Seared Wagyu Beef Carpaccio

This seared Carpaccio is a classic Italian dish and a great starter after a cocktail or before a meal. Fair warning, this dish might be love at first bite and go from a shareable starter to becoming your personal entrée. Share at your own discretion.

Ingredients

– 8-10 oz Wagyu beef steak, room temp

– 1/3 cup carrot, brunoise cut

– 1/3 cup celery, outside peeled, brunoise cut

– 1/3 cup Red onion, minced

– 1/2 cup Baby Arugula, rough chop or chiffonade

– Parmigiano Reggiano

– 1 tsp Truffle oil

– Fleur de sel, for finishing

– Lemon

– Olive oil

– Salt

– Pepper

Preparation

1. Preheat wood fired oven to around 700 Degrees. Preheat a cast iron grill plate or cast iron pan.

2. Coat the steak in olive oil and generously season both sides with salt and pepper. Sear the steak for around a minute on each side. Remove from heat, cover and let rest.

3. Prep the mirepoix by combining the carrot, celery, red onion in a bowl. Coat with 1-2 Tbsp olive oil, season with salt and pepper, mix everything together and set aside.

4. With a very sharp knife cut the rested steak across the grain into thin slices. Arrange slices on a serving plate, sprinkle on the mirepoix, the arugula and a squeeze of lemon juice. Season with Fleur de Sel and a touch of truffle oil. Finish by shaving Parmigiano Reggiano on top.