Delicious Italian Carpaccio

Delicious Italian Carpaccio

The Spruce / Diana Chistruga

Prep: 45 mins
Cook: 0 mins
Total: 45 mins
Servings: 2 servings
Yield: 2 plates
Nutrition Facts (per serving)
930 Calories
74g Fat
5g Carbs
59g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 930
% Daily Value*
Total Fat 74g 94%
Saturated Fat 26g 131%
Cholesterol 205mg 68%
Sodium 816mg 35%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 59g
Vitamin C 2mg 8%
Calcium 169mg 13%
Iron 8mg 42%
Potassium 847mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Carpaccio is an Italian version of steak tartare. It is made of raw beef and dressed with lemony mayonnaise and was created in Harry's Bar in Venice, which, despite the name, is actually a first-class restaurant opened by an Italian named Giuseppe Cipriani in 1931. This version uses a balsamic vinaigrette instead of mayonnaise and is a wonderfully light summer meal.

If the raw beef concerns you, you can quickly brown the steak on all sides over high heat before proceeding. It won’t be as authentic, but it might eliminate any possible contamination and the possibility of food-borne illness, which is always a risk with uncooked meat. However, unless the meat reaches a certain internal temperature, it still will not be safe. 

The Rules on Meat Safety

Even if you really do love raw steak in a traditional carpaccio or steak tartare, you should be aware of the rules for meat safety. Here they are, according to the Academy of Nutrition and Dietetics. First, no raw meat is safe. Eat at your own risk. Just what are the risks? Salmonella and E.coli are pretty nasty. Beef must be cooked to a safe internal temperature to kill the germs. If the meat is ground, it must be cooked at least to medium, or an internal temperature of at 160 F. If it's a steak, as you would use in carpaccio, it is safe if it reaches an internal temperature of 145 F, or ​medium-rare, and allowed to stand for 3 or more minutes at minimum before cutting or eating. Rare is not considered safe even if the meat is steak. The only way to know if the meat is cooked to a level of doneness that is safe is to use a meat thermometer. Visual indicators, such as the color of the meat, the texture or clear juices cannot be depended upon. 

Ingredients

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons Dijon mustard

  • Sea salt to taste, divided

  • Freshly ground black pepper to taste, divided

  • 1 pound steak (tenderloin is best), partially frozen

  • 1 cup baby arugula leaves

  • 1 ounce Parmigiano-Reggiano cheese, or other hard Italian cheese

Steps to Make It

  1. Gather the ingredients.

    Delicious Italian Carpaccio ingredients

    The Spruce / Diana Chistruga

  2. Whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper in a small bowl.

     mustard, vinegar, oil, and salt and pepper in a small bowl

    The Spruce / Diana Chistruga

  3. Slice the steak as thin as possible. This is much easier if it's partially frozen or you use an electric knife.

    slice meat into thin pieces

    The Spruce / Diana Chistruga

  4. Arrange the arugula on two plates, top with beef slices, and lightly season with good sea salt and freshly cracked black pepper.

    carpaccio meat on a pate of arugula

    The Spruce / Diana Chistruga

  5. Garnish with shavings of Parmigiano, then sprinkle lightly with the vinaigrette.

    Delicious Italian Carpaccio on a plate

    The Spruce / Diana Chistruga

Tip

  • To partially freeze the meat before slicing, wrap in butcher paper or a heavy duty freezer bag and place in freezer for 2 to 3 hours.