Thinly Sliced Ribeye with Mushroom Carpaccio

Thinly Sliced Ribeye with Mushroom Carpaccio
Servings:
4
Rating:
0
Ingredients: 
  • 16 ounces ribeye steak
  • 1 teaspoon grated nutmeg
  • 6-8 Button and baby Portobello mushrooms
  • Zest and juice of 1/2 Meyer lemon
  • 4 tablespoons Pompeian Organic Extra Virgin Olive Oil
  • 2 tablespoons finely chopped parsley
  • 1 garlic clove, finely minced
  • 1 teaspoon sea salt + crushed black pepper
  • Grated parmesan or pecorino cheese
Preparation: 
  1. Set grill to medium-high heat. Rub steak with salt, pepper and nutmeg and lay on hot grill.
  2. Cook 4-6 minutes each.
  3. Remove steak from grill and let it sit for 5-10 minutes before slicing into 4, 4 ounce pieces.
  4. Thinly slice mushrooms and drizzle with Pompeian Organic Extra Virgin Olive Oil, lemon juice, salt and pepper and add to a hot pan.
  5. Remove pan from the stove. Divide mushrooms into four servings and place on top of each 4 ounce steak. 
  6. Sprinkle with parsley, garlic, and cheese if desired.

Author: The Daley Plate

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