Shaved Steak Carpaccio WITH Pickled Onions, PINE Nuts, AND Arugula
- 30m Prep Time
- 10m Cook Time
- 1h Ready In
A protein-packed salad featuring paper-thin slices of beef tenderloin, tangy pickled onions, toasted pine nuts, and peppery arugula. Served with buttery or flatbread crackers.
Ingredients
- 0.5 small red onion thinly sliced
- 1/4 cup unseasoned rice vinegar or white vinegar
- 1 clove garlic smashed
- 1/2 tsp sugar
- Kosher salt and freshly ground black pepper
- beef tenderloin
- pine nuts
- 4 baby arugula or mixed greens
- Kosher salt
- Extra-virgin olive oil
- Buttery or flatbread crackers
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.2 mg
- Iron: 1.61 mg
- Magnesium: 25.1 mg
- Phosphorus: 181 mg
- Potassium: 333 mg
- Zinc: 2.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup unseasoned rice vinegar or white vinegar
- 1/2 tsp sugar
- Kosher salt and freshly ground black pepper
- beef tenderloin
- pine nuts
- 4 baby arugula or mixed greens
- Kosher salt
- Extra-virgin olive oil
- Buttery or flatbread crackers
Prepare
- 0.5 small red onion, thinly sliced
- 1 clove garlic, smashed
Let's Cook
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Step 1.
Place the sliced red onion in a small heatproof bowl and add enough boiling water to cover. Let soak for about 2 minutes, then drain in a colander.
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Step 2.
In a small saucepan over medium heat, combine the rice vinegar, smashed garlic clove, sugar, and a pinch of salt. Bring to a boil, whisking until the sugar dissolves. Stir in the drained onion, then remove from the heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until chilled, at least 30 minutes. (The pickled onions can be made up to 2 weeks ahead.)
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Step 3.
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour to firm up, making it easier to slice thinly.
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Step 4.
While the meat chills, toast the pine nuts in a small dry skillet over medium-low heat, shaking the pan occasionally, until lightly golden and fragrant, about 3 minutes. Remove from the heat and let cool completely.
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Step 5.
Unwrap the chilled tenderloin and, using a very sharp knife, cut it against the grain into ⅛-inch-thick slices. Lay out sheets of plastic wrap, place each slice on a sheet, and top with another piece of plastic. Gently pound each slice with a meat mallet until paper-thin. Transfer the pounded slices to a baking sheet and keep refrigerated as you work through all the meat.
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Step 6.
Drain the pickled onions and discard the garlic clove. Divide the pounded beef evenly among 6 chilled plates (about 2 to 3 ounces per person). Season each portion with salt and drizzle with extra-virgin olive oil.
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Step 7.
Top the beef with the pickled onions, baby arugula, and toasted pine nuts, dividing them evenly among the plates. Serve immediately with buttery or flatbread crackers alongside.