Carpaccio of Sirloin with Three Aïolis
Unlike the classic Italian carpaccio that is merely drizzled with oil, this American version adds three flavors of aioli, roasted pepper bruschetta, and spicy onion rings. This dish is easy to create, and it looks as good as it tastes. The meat and sauces may be made up to 6 hours in advance and kept refrigerated. The toast may be prepared at the same time and kept at room temperature. Note that the meat and the eggs are not cooked in this preparation; know your purveyor, and buy the highest quality. You may wish to use pasteurized eggs.
- Beef sirloin - four, 2-ounce, 1/4-inch-thick, slices
- Egg - 1
- Egg Yolk - 1
- Water - 1 tablespoon
- Garlic Cloves - 6
- Olive Oil - 1-1/2 cups
- Juice of 1/2 lemon
- Achiote Paste - 1 teaspoon
- Water - 1 teaspoon
- Dijon mustard - 1 tablespoon
- Fresh Basil Leaves - 3, cut into fine shreds
- Bruschetta Spread
- Red Bell Peppers - 3, roasted, peeled, and seeded
- Kalamata Olives - 1/2 cup, pitted and chopped
- Virgin olive oil - 1 tablespoon
- Spicy Onion Rings
- All-Purpose Flour - 1 cup
- Cayenne Pepper - 1 tablespoon
- Chili powder - 2 teaspoons
- Ground Cumin - 1 teaspoon
- Freshly ground black pepper - 1 teaspoon
- Salt to taste
- Yellow Onion - 1 large, thinly sliced, rings separated
- Canola oil or other mild vegetable oil - 2 cups, for deep frying
- Italian bread - twelve, 1/2-inch-thick slices, toasted
- Salt and freshly ground pepper to taste
Place the sirloin slices between two sheets of plastic wrap. Using the dull side of a meat pounder or the bottom of a heavy pan, pound the meat until it is paper thin. Remove the plastic wrap and check the meat for fat and gristle, removing any you find. Separate the slices with plastic wrap and refrigerate.
To make the aioli: Place the whole egg and the egg yolk in a blender or food processor and combine. Add the water and garlic and puree for 30 seconds. With the motor running, add the olive oil a few drops at a time at the beginning, then gradually add in a thin stream. Add the lemon juice and pulse to combine. The mixture should form a light, garlicky mayonnaise.
Divide the aioli among 3 bowls. Combine the achiote paste with the water and add this mixture to one bowl; stir to combine. Add the Dijon mustard to the second bowl and stir until well-blended. Stir the basil shreds into the third bowl. Press a piece of plastic wrap on the surface of the aioli in each bowl and set aside.
To make the spread: Combine all ingredients in a small bowl and let sit for at least 15 minutes to blend the flavors.
To make the onion rings: Combine the flour, cayenne, chili powder, cumin, black pepper, and salt. Dredge the onion rings in the seasoned flour, shaking off any excess. In a heavy pot or deep-fryer, heat the oil to 370 F, or until a bread cube dropped in the oil browns in 10 seconds. Cook the onions in the hot oil until golden brown, about 3 to 4 minutes. Do not crowd the pan; cook in batches if necessary, letting the oil return to temperature between each batch. Remove and drain on paper towels. Keep warm in a low oven.
To serve: Place a slice of sirloin in the center of each plate. Spoon 1 tablespoon of each aioli around the outside of the carpaccio. Spread each bread slice with the red pepper and olive mixture, then place 3 toasts on each plate. Sprinkle the sirloin with salt and pepper and top the sirloin with a mound of fried onion rings.