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
Prep Time: 40 min.[PT40M]
Cook Time: 10 min.[PT10M]
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
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