Dukkah Beef Carpaccio Recipe

This Dukkah Beef Carpaccio is a tender and flavorful recipe, which is made with fillet steak and preserved lemons. It’s a restaurant-quality dish, ready in about 20 minutes.

Dukkah Beef Carpaccio Recipe Ingredients

• 500g piece of fillet steak
• 300g radishes, ideally with leaves
• 1 pomegranate
• 2 preserved lemons (20g each)
• 1 heaped tablespoon dukkah
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• Olive oil, for searing
• Sea salt and freshly ground black pepper

How To Make Dukkah Beef Carpaccio

1. Sear the Steak: Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper. Place a large, non-stick frying pan on a high heat. When the pan is very hot, sear the steak on all sides for a total of 3 minutes, just to color the outside while leaving the inside raw. Remove the steak to a board to rest.
2. Prepare the Salad Components: While the steak rests, finely slice the radishes, reserving any nice leaves they may have. Halve the pomegranate. Hold one half cut-side down in your fingers and bash the back of it with a spoon so the seeds tumble into a bowl. Squeeze the juice from the other half through a sieve into a separate bowl.
3. Make the Dressing: Quarter the preserved lemons, trim away the seedy core, and finely chop the rind. Add the chopped rind to the bowl with the pomegranate juice. Whisk in 1 tablespoon each of extra virgin olive oil and red wine vinegar, then season to perfection with salt and pepper.
4. Slice the Carpaccio: Slice the rested steak as finely as you possibly can. Use the flat side of your knife to gently flatten and stretch out each slice even further.
5. Assemble and Serve: Divide the thin beef slices between your plates. Sprinkle over the radishes and their leaves, then spoon the dressing over the top. Scatter with the dukkah and pomegranate seeds, and finish with a final drizzle of extra virgin olive oil.

Recipe Tips

• How to slice beef thinly for carpaccio? The most important secret is to have a very sharp, long knife. For an even easier time, you can wrap the seared steak tightly in plastic wrap and place it in the freezer for 15-20 minutes. This will firm up the meat, making it much easier to get paper-thin slices.
• What are preserved lemons? Preserved lemons are a staple in North African and Middle Eastern cooking. They are lemons that have been pickled in salt and their own juices. This process softens the rind and mellows the flavor, resulting in a salty, intensely citrusy condiment. You only use the rind.
• What is Dukkah? Dukkah is an Egyptian and Middle Eastern nut and spice blend. It typically consists of a mixture of herbs, toasted nuts (often hazelnuts), and spices like cumin and coriander. It provides a wonderful, crunchy, and aromatic texture to the dish.
• How to get a perfect sear? For a beautiful crust on the outside while keeping the inside rare, your pan must be smoking hot. Use a heavy-bottomed or cast-iron skillet for the best heat retention. Also, make sure your steak is patted completely dry before you season it.

What To Serve With Dukkah Beef Carpaccio

This is a sophisticated and complete appetizer that is perfect for a dinner party. It is wonderfully served with:

• Thinly sliced, toasted baguette or ciabatta bread
• A glass of a robust red wine, like a Syrah or a Cabernet Sauvignon
• A simple peppery arugula salad on the side

How To Store Dukkah Beef Carpaccio

• Best Eaten Fresh: This dish is at its absolute best when it is assembled and served immediately.
• Storing Components: If you must prep ahead, you can make the dressing and store it in an airtight container in the fridge for up to 3 days. The steak can be seared and chilled, well-wrapped, a few hours in advance. Slice and assemble just before serving.

Dukkah Beef Carpaccio Nutrition Facts

• Serving: 1/4 of recipe
• Calories: 550 kcal
• Carbohydrates: 25g
• Protein: 35g
• Fat: 35g
• Saturated Fat: 8g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Italian Seared Beef Recipe
• Meltin’ Mustardy Beef Recipe
• Ginger Shakin’ Beef Recipe