Steak carpaccio salad
Indulge in the exquisite flavors of a tender steak carpaccio salad, delicately sliced and paired with vibrant greens and zesty dressings. Experience a symphony of textures and tastes in every bite.
Ingredients:
- 2 tablespoons (25g) capers, drained, rinsed, and chopped
- 2 teaspoons (10ml) whole grain mustard
- 1 tablespoon (15ml) juice from half a lemon, the other half cut into wedges
- 3 tablespoons (45ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 90g arugula leaves (about 3 cups loosely packed; 85g)
- 40g (45g) red onion, very thinly sliced
- 4 to 170g (115 to 170g) leftover cooked steak, sliced as thinly as possible
- 30g (30g) Parmigiano-Reggiano, shaved with a vegetable peeler
Instructions:
- Combine capers, mustard, lemon juice, and olive oil in a medium bowl using a whisk. Season with salt and pepper according to your preference. Mix in arugula and red onion until coated evenly. Move the mixture to a serving dish, place steak and Parmesan shavings on top, and pour any remaining dressing over them. Add a dash of salt and pepper on the steak. Serve the dish with lemon wedges.
Summary:
- Calories: 854 kcal
- Fat: 72 g
- Protein: 42 g
- Carbs: 12 g
- Potassium: 786 mg
- Magnesium: 87 mg