This Beef Carpaccio with Thai Dressing has a well balance Thai flavour. It is not mind blowing hot (and I would recommend not to make it too hot) So that you can still taste the steak. The coriander crust on the steak adds a lovely aromatic while the dressing of sundried tomatoes, olive oil, coriander and chilli just lift the dish to another level.
I think Beef carpaccio is a perfect starter for special occasion. Beef carpaccio is traditionally a very thinly slices of raw fillet of steak. The Italian however have their’s sliced a bit more on the thicker side and I much prefer it this way. Nothing to do with the fact that I can not slice the meat that thin at all!!
I am not a big fan of rare beef, I am more of a medium – well kinda girl so I prefer to sear the beef rather than having it rare. If you prefer the beef to be more well done you can sear it a bit more after you have sliced them.
I think this is a perfect dish for special occasion or when you are having people over for dinner. It can be prepare and plated before your guest arrive, leaving you more time with your guest.
I know, I am using fillet steak and it can be expensive but this is a special occasion recipe, make sure you get a good quality beef. You do not need much per person as a starter or a sharing platter, 2 sliced each with the salad is perfect.
I hope you will love this dish as much as I do.
Thank you very much for visiting and see you again soon,
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Note: English is not my first language. Please excuse any spelling or grammatical error.