This is a dish of arranging good ingredients. If you don’t have nice beef or good vegetables, don’t bother (although i guess that is always the case in cooking). Really you are just playing with subtle textures, heat, acidity etc. So the salad on top of this dish can change with the seasons. We made this video in the spring, hence the pea shoots and asparagus. enjoy.
- grass fed beef ribeye, sirloin, tenderloin
- asparagus stalks (Thinly shaved)
- small bunch of pea shoots
- 1 lemon
- olive oil
- fancy salt
- plastic wrap
- parmesan cheese
- edible flowers (if they are in your backyard)
Thinly slice the beef, place it between plastic wrap, you want the circumferance to be about half of the plate you are serving it on. Pound it with your fist until it increases to the size of the plate (almost double). Slice asparagus and warm in olive oil and salt. Sprinkle the beef with fancy salt and then garnish the beef with the asparagus, pea shoots and flowers as well as olive oil and lemon juice. Serve and eat immediately.
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