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

Servings: 4

Prep Time: 40 min.[PT40M]

Cook Time: 10 min.[PT10M]


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


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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