Dukkah Beef Carpaccio

Portions:4
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Ingredients

  • 500 g piece of fillet steak
  • 300 g radishes ideally with leaves
  • 1 pomegranate
  • 2 preserved lemons 20g each
  • 1 heaped tablespoon dukkah

Instructions

  • Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
  • Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total.
  • Remove to a board.
  • Finely slice the radishes, reserving any nice leaves.
  • Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.
  • Squeeze the juice from the remaining half through a sieve into a separate bowl.
  • Quarter the preserved lemons and trim away the seedy core.
  • Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
  • Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.
  • Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.
  • Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.
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Course Beef / Starters