grass fed beef carpaccio with sorrel and amaranth

The full title of this dish is grass fed beef carpaccio with sorrel, amaranth, golden beet julienne, blueberries, walnut and pumpkin seed oils, white balsamic vinegar, lemon zest and maldon. This came about from a trip to the Urban Harvest Eastside Farmer’s Market Saturday morning, where I had planned only on getting some cow and having my knives sharpened. Instead, I came home with bags full of fantastic seasonal produce (wait till you see the carrots!) and quite a few ideas buzzing around my head. Initially, I wasn’t sure how it was all going to come together, but a consult with The Flavor Bible and some pre-cooking experimentation led me in this direction. The typical carpaccio is composed of raw beef, capers, lemon juice, arugula, and shaved parmesan. Great flavor combinations, but nothing exciting really, just savory. This recipe really takes carpaccio to the next level. Buttery grass fed beef, lemony sorrel, bitter amaranth, sweet golden beets, deep walnut and pumpkin seed oils, acidic white balsamic, tart lemon zest, bright blueberries, and crunchy maldon sea salt. If you can get your hands on all of these ingredients, your tastebuds will be well rewarded.

As far as a recipe goes, what you see in the pictures is it. It’s quite easy. I will explain, however, how to best prepare the beef.


  • top sirloin, trimmed of fat, sliced paper thin (see instructions below)
  • 5:1 mixture of sorrel and amaranth
  • julienne of 1/4 a raw golden beet
  • a few blueberries
  • 1 teaspoon pumpkin seed oil + garnish
  • 1 teaspoon walnut oil + garnish
  • 1 teaspoon white balsamic vinegar
  • zest of 1/3 a meyer lemon, use a MicroPlane
  • 1/2 pinch of maldon sea salt flakes


Approximately 2-3 hours before you wish to make this dish, remove meat from refrigerator, and trim of all visible fat. This may mean cutting the steak up into multiple smaller pieces. That is fine. Once all visible fat has been trimmed, take the largest piece, and use that as your baselayer. Take the other smaller pieces, and layer them on top of the baselayer as evenly as you can. Roll the layers into a circle and cover with saran wrap. Place in the freezer until almost solid, 2-3 hours. The pictures below will help explain what I mean. Think of this as like stuffing a chicken breast. The idea is to get the meat in a circular shape so it cuts easily. It has also has the effect of creating bitesize pieces once it thaws and separates on the plate.

Remove the meat from the freezer, and using a very sharp knife, slice as thinly as you can and immediately plate. Once the meat defrosts, it will be difficult to move and will not retain the circular shape.

In a small bowl, toss the amaranth, sorrel, and blueberries with the oil and vinegar. Plate. Add the julienned beet, lemon zest, and garnish plate with oils. The best way to do this is by holding your thumb or index finger over the spout and drizzling it. Finally, add the maldon sea salt flakes. Buon appetito!

grass fed beef georgia texasGeorgia’s grass fed beef

grass fed top sirloinPre-Trim

grass fed beef trimmed of fatTrimmed and layered

grass fed beef carpaccio rollRolled and out of the freezer

sorrel and amaranthSorrel and Amaranth

grass fed beef carpaccio with sorrel and amaranth

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