- Yield: 4 portions
Flat Iron Carpaccio Roll
Recipe courtesy of Brian Beland, CMC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Ingredients
- For Carpaccio Roll
- flat iron steak - 6 ozs. (pounded thin, coated in fresh ground black pepper)
- baby arugula - 1 qt.
- salt - to taste
- For Tomato Vinaigrette
- olive oil - 3 ozs.
- garlic cloves - 5 each
- red pepper flakes - 1/4 tsp.
- jalapeño - 1/2 each
- white anchovy filets - 4 each
- heirloom tomato concassé - 1/2 cup
- peeled cherry tomatoes - 12 each
- cherry tomato raisins - 12 each
- parsley - 1 Tbsp., chopped
- basil - 1 Tbsp., finely minced
- capers - 1 tsp., chopped
- lemon juice - 1 Tbsp.
- salt - 1 tsp.
- For Garnishes
- imported buffalo mozzarella - 1 each
- cherry balsamic vinegar - as needed
- Parmasan chese - as needed (micro-planed, dried in oven)
