Wrap beef and freeze until firm, about 1 hour. Cut beef across the grain into 1/8-inch slices. Place slices between two sheets of plastic wrap and pound with a kitchen mallet until paper-thin but thick enough to be lifted from the plastic without tearing. Roll up beef in plastic and refrigerate 1 hour.
For vinaigrette: In a blender, process lemon juice, water, vinegar, oil and salt until smooth. (You may also whisk dressing ingredients in a bowl.) Pour into a small bowl and stir in capers.
Arrange beef slices in a single layer over six plates. Toss arugula with half the dressing. Mound arugula on top of beef. Top with Parmesan curls and black pepper. Serve remaining dressing separately.
This recipe yields 6 servings.
Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 10.5 grams
Fat: 21 grams
Comments: The key to slicing beef very thinly is to freeze it partially. For a change of pace, you can make this dish with sushi-grade fresh raw tuna.
Formatted for MC6 06-24-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 81 Calories; 9g Fat (97.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Fruit; 2 Fat.
A great appetizer or a hot summer evening meal for two.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 324 (100%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 29.5mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.2g|
|Protein 0.2g||0 %|
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Calories per serving: 324
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