Recipe: Beef Carpaccio with Starwberries and Parmesan
500g piece beef eye round steaks, trimmed
250g punnet strawberries, sliced
2 garlic cloves, finely chopped
3 spring onions
8 sprigs of thyme
Salt and pepper, to taste
2 tbsp olive oil, plus extra to serve
¼ cup balsamic vinegar, plus extra to drizzle
½ cup shaved Parmesan
A handful of micro herbs, coriander or basil to garnish
YOU WILL ALSO NEED
An ice bath
1 Run the thyme sprigs under hot water to release the natural oils.
2 Remove the leaves from the stems and place the leaves in a bowl with the olive oil, garlic, salt and pepper.
3 Add the beef and turn to coat in the mixture, then cover and stand at room temperature for 30 minutes to marinate.
4 Meanwhile, shred the spring onion into long, thin slices, then place in a bowl of iced water for 30 minutes to curl.
5 Heat a frying pan over a medium-high heat and sear the meat, turning, for five to six minutes until browned on all sides.
6 Remove from the frying pan and allow to cool.
7 Once the beef has cooled, enclose tightly in clingfilm and place in the freezer for 15 minutes as this will make it easier to slice.
8 Toss the strawberries and balsamic in a bowl, season with salt and pepper, then set aside to macerate for 10 minutes.
9 Just before you are ready to serve, remove the beef from the freezer.
10 Slice into 2mm thick slices and allow to stand at room temperature for 10 minutes.
11 Arrange on a large platter and scatter with the strawberries, spring onion and Parmesan.
12 Drizzle with extra balsamic and olive oil, season with salt and pepper, then garnish with micro herbs, coriander or basil.