Steak Sandwich with Wagyu Carpaccio, Manjimup Black Truffle, Oritz Anchovy, Manchego & Olives

Steak Sandwich with Wagyu Carpaccio, Manjimup Black Truffle, Oritz Anchovy, Manchego & Olives

Ingredients

Serves 4

200g Margaret River wagyu fillet or sirloin (marble score at least 7), trimmed of all coverage fat and sinew
1 small Manjimup truffle (about 30g)
4 ortiz anchovies, thinly sliced on an angle into 2cm strips
60g manchego, shaved
1 shallot, peeled, thinly shaved and washed in iced water
2 cups mixed micro greens, rocket, cabbage, mache (or some nice small rocket leaves)
1 section of stale baguette, about 12cm long
1 tbsp salted baby capers, well rinsed and blanched from a cold water start then rinsed again in cold water, marinated in a little Cabernet vinegar (see below)
Olive dressing (see below)

OLIVE DRESSING

10 kalamata olives, pitted
1 tbsp Cabernet vinegar (use Forum brand from Spain from Simon Johnson)
100ml extra virgin olive oil
Leaves of 2 sprigs thyme

Method

Assemble and enjoy.


Recipe by David Coomer


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