Carpaccio of bavette
This carpaccio of bavette combines the robust flavor of grilled beef with the freshness of arugula and the saltiness of capers. By grilling the bavette briefly and hot on the barbecue, the meat gets a nice crust while remaining juicy inside. After resting, the meat is sliced wafer thin and seasoned with a spicy olive oil and Dalmationrub NR82 from the Niels Runderkamp line
View recipeFOR 4 PERSONS
Time: 20 min
Difficulty: medium
Ingredients:
- 600 g bavette (beef)
- 1 container of arugula (or arugula mix)
- 8 tbsp. Parmesan cheese
- 4 tbsp capers
- 8 mini straw tomatoes (cut into quarters)
- olive oil
- 2 cloves of garlic (finely chopped)
- a few leaves of fresh basil
- Dalmationrub NR82 (pepper-salt mix from the Niels Runderkamp line)
Bavette
Heat the barbecue to a high temperature (about 250-300 °C) and grill the bavette for 2-3 minutes per side until a nice crust forms. Then let the meat rest under aluminum foil for a few minutes.
Salad
Meanwhile, mix the arugula with olive oil, chopped garlic and basil and divide among four plates.
Carpaccio
Thinly slice the bavette, season with Dalmationrub NR82 and divide among the arugula.
Garnish
Garnish with the tomatoes, capers and Parmesan cheese. Drizzle with a little extra olive oil for shine and flavor, if desired.
