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Home / Recipes / Appetizers & Tapas / Carpaccio of Sirloin with Olive Oil, Olives and Flakes of Manchego Cheese

Carpaccio of Sirloin with Olive Oil, Olives and Flakes of Manchego Cheese - Carpaccio de Solomillo con Aceite de Oliva, Aceitunas y Copos de Queso Manchego

Carpaccio of Sirloin with Olive Oil, Olives and Flakes of Manchego Cheese

Makes 4 servings.

Prep Time: 40 min.

Cook Time: 10 min.

4 Star Rating
Average Customer Rating: 5 out of 5
based on 1 reviews

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Ingredients:

12 oz rump of beef
4 fl oz olive oil
2 oz cured Manchego cheese
12 black olives
Spanish sea salt
Freshly-ground black pepper

Preparation:

Freeze the piece of beef for half an hour then slice very thinly by machine. Arrange the slices on the plates and drizzle with oil. Sprinkle with flakes of Manchego cheese, Spanish sea salt and freshly-ground black pepper. Chop the olives very finely, sprinkle over the meat and serve.


Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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THIS RECIPE FEATURES:

Artisan Villajos Aged Manchego Cheese
Artisan Villajos Aged Manchego Cheese
  • Two 1.1 lb wedges of premium sheep’s milk cheese
  • Small, artisan producer
  • Aged for 6 months
  • Award winning, a La Tienda favorite
All Natural
Rated 5 Stars
$47.95 CS-14
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Recipe Reviews for Carpaccio of Sirloin with Olive Oil, Olives and Flakes of Manchego Cheese
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Teo Santiesteban  5 Star Rating
"Lo he comido con cordero em Barcelona, ni hablar de bueno!"