Main content

Beef Carpaccio with Sal Moriglio


  • Sal Moriglio


  • 1.

    Season meat generously on both sides with salt and pepper.

  • 2.

    Heat frying pan with oil and cook beef on both sides for 2 mins, allowing it to brown on each side.

  • 3.

    Rest on a board for 25-30 mins.

  • 4.

    Make sal moriglio by combining marjoram, lemon and lemon juice in a food processor, when finely chopped drizzle in olive oil until it is a nice loose paste consistency.

  • 5.

    Then slice thinly (1 cm) and season each slice.

  • 6.

    Top with a couple of slice of shaved parmesan and drizzle with Sal Moriglio.

  • 7.

    Keep layering the dish and at the end add a dollop of crème fraiche.

  • 8.

    Squeeze of lemon juice to finish and freshen.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Carpaccio with Sal Moriglio.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings