Locavore Beef Carpaccio

Every ingredient can be purchased at the Downtown Phoenix Public Market, or by contacting the farmers/food producers directly: Beef from Doublecheck Ranch, Olive Oil from Queen Creek Olive Mill, Yulu from the Aranda family, Baby Arugula from Maya's Farm and Farmers Cheese from Rainbow Valley.
Photography By Sarah Seddon | May 15, 2009

Ingredients

  • 8 ounces New York strip steak
  • 1 tablespoon olive oil
  • 2 tablespoons yulu seeds
  • 1 ounce spicy mustard microgreens or baby arugula
  • 2 tablespoons farmer’s cheese
  • Sea salt and cracked pepper to taste

Instructions

Cut beef into a long rectangle, trimming any fat and sinew. Heat sauté pan until almost smoking, and sear the steak quickly on all sides to char the outside, being careful to not cook the inside of the beef. Remove the beef from pan, let cool for a few minutes, then wrap it tightly in plastic wrap. Freeze for at least 2 hours.

Take the beef from the freezer and remove the plastic wrap. With a very sharp knife, slice the meat into paper-thin pieces.

Arrange beef slices on four plates in the shape of a flower, lightly layering from the inside to the outer edges. Sprinkle each plate with ¼ of the yulu seeds, farmer’s cheese and microgreens. Drizzle with the olive oil and sprinkle with sea salt and cracked pepper.

About this recipe

Recipe courtesy of Chef James Porter.

*Crunchy bonete seeds (or fried capers may be substituted).

Ingredients

  • 8 ounces New York strip steak
  • 1 tablespoon olive oil
  • 2 tablespoons yulu seeds
  • 1 ounce spicy mustard microgreens or baby arugula
  • 2 tablespoons farmer’s cheese
  • Sea salt and cracked pepper to taste
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