Beef Carpaccio
Ingredients:
Four pieces New York Strip steak, four ounces each, trimmed of side fat, pounded so thin you can nearly read through it
1 cup olive oil
2 tablespoons balsamic vinegar (use the stuff from Modena, but there’s no need to buy at the Ferrari level; a $15 bottle will do nicely)
1/4 cup Calvados apple brandy
1 teaspoon thyme
Juice of one lemon
2 garlic cloves, minced
1 tablespoon capers
2 cups mixed salad greens
1 cup arugula
Salt
Pepper
Directions:
1. Combine oil, vinegar, Calvados, salt, pepper, thyme, lemon juice and garlic in a glass bowl. Whisk energetically to mix. Pour into large, flat baking dish.
2. Add beef to the dish and smush it around to coat. Cover with plastic wrap. Marinate for 5 hours, turning occasionally.
3. To serve, set one portion of beef on a serving plate and cover half of the slice with some of the greens and arugula and the dot the other half with capers. Strain the marinade and pour a small amount of the strained liquid on the salad.
