BEEF CARPACCIO WITH CORNICHONS, CAPERBERRIES AND CHIPOTLE DRESSING

Prep: 45 min+ overnight marinating | Cooking Time: 5 min | Serve: 4

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In my kitchen, where Pugliese simplicity meets Sydney's bold flavours, this Beef Carpaccio is a fresh, vibrant starter that surprises every time. Thin slices of perfectly seared, marbled flank steak soaked in a zesty citrus-chipotle marinade, then topped with crunchy pickled cornichons, fried caperberries, and sharp eshallots. The dressing brings heat, tang, and a touch of smokiness, pure balance between raw tenderness and fiery kick. It's light yet indulgent, ideal as an antipasto or shared plate. Serves 4 as a starter.

For the Chipotle Marinade/Dressing

Ingredients

• 150 ml orange juice + zest of 1 orange

• 100 ml lemon juice + zest of 1 lemon

• 50 ml lime juice + zest of 1 lime

• 200 g parsley, roughly chopped

• 125 ml soy sauce

• 125 ml Pugliese extra virgin olive oil (EVOO)

• 25 g garlic, grated

• 30 g paprika

• 5 g black pepper

• 5 g sugar

• 20 g chipotle (dried or in adobo, chopped/finely processed)

• 15 g dried oregano

For the Beef

Ingredients

• T200 g beef flank steak (marble score 6+ preferred), cleaned of excess fat

• Pugliese extra virgin olive oil, for brushing

• Salt and black pepper, for seasoning

For Garnish

Ingredients

• Pickled cornichons, sliced or whole

• Fried caperberries (pat dry, fry briefly in hot oil until crisp)

• Finely chopped eshallots (French shallots)

Method

First, prepare the chipotle marinade: Zest the orange, lemon, and lime, then juice them all.

Roughly chop the parsley, grate the garlic, and mix everything together in a bowl—the citrus, parsley, soy sauce, EVOO, garlic, paprika, black pepper, sugar, chipotle, and oregano. Stir well to combine.

This makes a generous batch; store any extra in the fridge.

For the beef: Trim excess fat from the flank steak. Pat dry, season lightly, and place on a wire rack in the fridge to air-dry overnight (uncovered—this helps with a better sear and texture).

The next day: Bring the steak to room temperature for 20–30 minutes.

Season again if needed, then brush lightly with Pugliese EVOO.
Heat a heavy pan or chargrill to very high heat. Sear the steak for about 1 minute per side (including edges) for a quick, caramelized crust—keep the center rare to medium-rare. Remove and rest for 10–15 minutes.

Using a very sharp knife, slice the rested beef as thinly as possible against the grain.

Place the slices in a mixing bowl, add a few generous spoons of the chipotle dressing, and toss gently to coat. Let it sit for 5 minutes so the flavours soak in.

To Finish

Arrange the dressed beef slices overlapping beautifully on plates or a large sharing platter.

Scatter over pickled cornichons, finely chopped eshallots, and fried caperberries for crunch, acidity, and pops of flavour.

Serve immediately—perhaps with crusty bread on the side to mop up any extra dressing.

“Where citrus brightness meets smoky chipotle heat, tender beef embraces crisp pickled crunch.”

📜 Chef’s Notes & Tips

The overnight air-dry in the fridge gives the best sear without overcooking the interior—essential for that melt-in-the-mouth carpaccio feel.

1. Use a razor-sharp knife for paper-thin slices; partially freeze the rested beef for 15 minutes if it helps slicing.

2. Adjust chipotle for heat—this version has a nice smoky kick but isn't overpowering.

3. The marinade doubles as dressing, extra keeps well in the fridge for up to a week; shake before use.

4. Storage: Best fresh, but undressed sliced beef can be refrigerated up to 1 day.

5. Substitutions: If caperberries are hard to find, use regular fried capers.