Pictured: Beef Carpaccio with Chickpea Fruit Salad
The beef is served close to raw, so you want to buy from a trusted source where the meat is guaranteed to be clean and fresh. And in my kitchen, I prefer it to be raised in Saskatchewan.
Seared Angus Flat Iron Carpaccio
Collect a handful of fresh herbs - oregano, thyme, sage, rosemary and a small bit of parsley. Chop very finely.
In a mortar and pestle, smash together one clove of garlic, two big pinches of rock salt and eight peppercorns. Add the chopped herbs. Drizzle in just enough olive oil to make a paste that will cling to the meat. Rub the mixture onto both sides of a semi-thawed flat iron steak. Wrap in plastic wrap. Before cooking, freeze the meat for two hours.
Heat a cast iron pan on high. Add the steak and cook until each side is well done, 5-7 min. per side. The steak should still feel quite raw inside when pressed with a finger. Cool, wrap and refrigerate until serving time.
With a sharp knife, shave the beef across the grain in very thin slices. Arrange on a plate. Drizzle with olive oil; sprinkle with tender arugula leaves and shaved Parmesan cheese. Serve with sliced baguette.