1/4 c. A-1 Steak Sauce
1 Tbs. Lea and Perrins Worcestershire Sauce
2 Tbs. Cajun spice mixture
Cilantro-pecan pesto:
1 bunch fresh cilantro
1 bunch Italian flat-leaf parsley
1/2 c. dry roasted and cooled pecan pieces
2 Tbs. roasted garlic paste
2 Tbs. Parmesan cheese
Water as needed
2 Tbs. light olive oil
Chili pasta salad:
4 oz. red chili fettuccine, cooked and cooled
2 Tbs. extra virgin olive oil
1 Tbs. rosemary and thyme vinegar
1/4 c. green onions, thinly sliced on a bias
1 whole yellow bell pepper, roasted and julienned
Salt and fresh ground pepper
For the plate garnish:
1 head radicchio, separated into individual leaves
1/4 c. freshly shaved, hard Parmesan cheese
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For the the carpaccio:
Rub the A-1 and Worcestershire sauce into the beef. Let it marinate for at least 1 hour. Cold-smoke with apple or cherry wood for 20 minutes. After smoking, coat with Cajun spice mixture. Preheat a dry cast iron skillet and blacken the meat on all sides, leaving the inside of the steak very rare to almost raw. Place uncovered in the freezer for 1 hour (lightly freezing the meat will help you cut paper thin slices).
For the Cilantro-Pecan Pesto:
In a food processor combine the first 3 ingredients of the pesto recipe and pulse purée until the herbs and nuts are well chopped. Add the Parmesan cheese, garlic paste and a little water, if the mixture is too dry. Mix in the olive oil and reserve.
Toss the pasta with olive oil, vinegar, green onions, and a few spoonfuls of the Pesto (reserving some to garnish the dish) and coat well. Add the yellow peppers and season with salt and pepper. Hold at room temperature.
Mound the pasta On salad plates lined with radicchio. Use an electric slicer to slice the frozen beef into paper thin slices. Place the shaved meat on top of the pasta salad. Let the meat thaw at room temperature, if it is still a little frozen.
Garnish this dish with a teaspoon of Cilantro-Pecan Pesto and shaved Parmesan cheese.
Yield: 4 servings |