- Preparation time
- Cooking time
- 1 lb 400 gr Beaf Sirlion
- from one lemon Lemon Juice
- 5 tablespoons 5 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1/2 teaspoon 1/2 teaspoon Mustard seeds
- to garnish salad
- to garnish Balsamic vinegar
- to garnish Parmesan Cheese
The quality of this typical Italian dish made with raw meat depends totally on the quality and freshness of your raw meat. So select the most tender, juicy and lean beef or veal sirloin you can find and mince it, with a meat mincer or cutting it in tiny pieces with a sharp knife.
Transfer the meat in a bowl and season with lemon juice, salt, pepper, mustard seeds (optional) and a minced garlic clove (optional).
If you don’t dislike garlic, but you are afraid it’s too hard to digest… just rub a peeled garlic clove over the bowl before seasoning the meat. It will give to the meat a certain flavor, but not the “drawbacks” of garlic.
Divide into 4 portions. Serve immediately, sided with fresh salad, parmesan chess flakes and balsam in vinegar.