Carpaccio of Sirloin with Olive Oil, Olives, and Manchego

Ingredients

12 oz rump of beef
4 fl oz olive oil
2 oz cured Manchego cheese
12 black olives
Spanish sea salt
Freshly-ground black pepper

Preparation

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.

Spain GourmeTour Magazine, via LaTienda.com

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One thought on “Carpaccio of Sirloin with Olive Oil, Olives, and Manchego

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