Carpaccio-style Beef with Patatas Bravas - Canadian Beef
Chef Federico Lopez of Mexico prepared a tapas version of this recipe on his visit to the Canadian Beef Centre of Excellence for our Tapas Periscope Party. Pata
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Ingredients
- 3 russet potatoes, thinly sliced
- 1 small onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & pepper
- 4 thyme sprigs
- ‘CARPACCIO’-STYLE BEEF
- 1 lb 500 g Top Sirloin Cap or Strip Loin Grilling Steaks
- ¼ cup EACH herbs: cilantro, basil, parsley
- 3 cloves garlic, minced
- 1/2 tsp anchovy paste
- Squeeze of lemon + lemon zest
- Olive oil
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/8 tsp chili powder
- 12 Whole grape tomatoes
- Splash cider vinegar
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