Beef Carpaccio Two Ways

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Beef! It’s what’s for dinner, right?

When I’ve discussed The Paleo Diet with the general population, I’ve often heard of how it is not for them because Paleo is all about eating red meat. What? This couldn’t be farther from the truth. If you browse my recipe index, you’ll see that I’ve made an effort to deliver meals outside of this red meat misconception.

However, in doing so, the beef category has suffered a bit. So, this, along with with the NY Strip I posted earlier this week, were designed to build up the beef category. I’ve got brisket coming up next week, ox tail (relly beef tail), and another cow tongue recipe in the pipeline. While this move could be dangerous, I want to encourage you to vary your protein sources as much as possible. I love seafood, so I rely on that quite a bit, but variety is the spice of life. Don’t forget it.

Regarding the consumption of raw meat. Take a tip from Nike and; Just Do It! I’ve talked before about how I used to eat raw ground beef and bacon when I was young. I wasn’t taught this, but simply did it out of hunger and impatience. My mom would preheat the pan on the stove and set the ground beef right next to it. I was famished and couldn’t wait for her to “brown the meat”, so I’d steal a little bit from the tray. When I tried it, I was surprised at how tasty it was. Eventually, I did that with bacon and loved that too. This is not a practice I continue today, but it has prepped me for eating things other people might not eat. Carpaccio and Tartare are two classic Italian and French raw preparations and they deserve your attention. I encourage you to give this one a go and maybe even make it for your dad this Father’s Day…

(Did I just punch Shabir? Is he about to punch me? You’ll have to watch the video to see. If I get a black eye, at least there’s a piece of cold meat on the board to ease my pain…)

Here is a quote for you:

“The first great gift we can bestow on others is a good example.”-Thomas Morell

I share this for two reasons:

  1. I am currently working to clean up my diet and live the life I promote and recommend. The past six months have been tumultuous and have challenged my nutritional resolve. I have recently rededicated myself to eating clean and being an example of what I promote.
  2. The greatest gift my dad gave me was a good example of hard work. He is the hardest working guy I know and always has been. So, thanks, Dad! I love you and I appreciate all you’ve done for me. Happy Father’s Day!

I want to encourage you to cook some tasty food for your dad on Sunday and to be a good example at all times.

“Keep It Paleo!” guys.

Your Pal,

Paleo Nick

Headed here on a Father’s Day camping trip.

Beef Carpaccio Two Ways

Ingredient List:

  • 1 each 10oz. NY strip steak cut in two or 2 each 5oz. beef tenderloin medallions
  • Anchovies, as desired
  • Hearts of palm, as desired
  • Capers, as desired
  • Italian parsley, as desired
  • Horseradish, as desired
  • Drizzle of olive oil
  • Freshly ground black pepper, as desired
  • Massie Mayo, as desired

Preparation Instructions:

  1. Place beef between two sheets of plastic wrap and pound with the flat side of a meat tenderizer until flat.
  2. Top with any selection of the above ingredients as desired.
  3. It helps to chill your plate in order to make sure this one stays cold until the time you eat it.

“Keep It Paleo!”

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