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Recipe

Seared Carpaccio-Style Shoulder Petite Tender

Scott Phillips

Servings: 4 as an appetizer

Quick-pickled shallots give thin, silky slices of meat (and the accompanying spinach salad) a tangy punch. Shoulder petite tender is a relatively new cut of steak that can be an affordable alternative to similarly shaped beef tenderloin; however, if you can’t find it, tenderloin also works well here.

Ingredients

  • 1 8- to 10-oz. shoulder petite tender
  • Kosher salt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 2 medium shallots, halved through the root and very thinly sliced lengthwise (about 1 cup)
  • 1/4 cup Champagne or white wine vinegar
  • 4 oz. baby spinach (4 packed cups)
  • Flaky sea salt, such as Maldon, and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 35
      Sodium (mg): 200
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 11

Preparation

  • Pat the petite tender dry and season it all over with 1/2 tsp. kosher salt.
  • Heat 1 Tbs. of the oil in a heavy-duty 10-inch skillet over high heat until shimmering hot. Add the petite tender and sear on all sides, 4 to 5 minutes total. Transfer to a cutting board and cool to room temperature; cut crosswise into 20 slices.
  • Put a 2-foot-long piece of plastic wrap on the work surface. Lay some of the slices on the plastic, leaving 2 to 3 inches between each. Top with another piece of plastic wrap and pound the slices with a meat mallet until paper thin. Repeat with the remaining slices. Refrigerate for at least 30 minutes before serving. (The meat can be pounded up to 1 day ahead; refrigerate it rolled up in the plastic wrap.)
  • In a small bowl, soak the shallots in the vinegar until slightly softened, about 30 minutes. Transfer 2 Tbs. of the vinegar to a small bowl and whisk in the remaining 1/4 cup oil and a pinch of salt.
  • To serve, strain the shallots, discarding the remaining vinegar. In a large bowl, toss the shallots with the spinach and just enough of the vinaigrette to lightly coat the leaves. Divide the slices of beef among 4 dinner plates, arranging them in a single layer with just a little overlap. Drizzle with the remaining vinaigrette and sprinkle with a pinch of sea salt. Mound the spinach next to the beef and season the spinach and beef with a few grinds of pepper.

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