- 150g/5½oz good-quality rib-eye steak
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp dried chilli flakes
- salt and freshly ground black pepper
- 1 tbsp chopped fresh coriander
- 25g/1oz fresh broad beans, podded, blanched
- ½ lime, juice only
- For the carpaccio, begin by placing the steak between two sheets of silicone paper and flattening it out with a meat mallet or rolling pin. Place the beef onto a baking tray and place in the freezer to firm up but not freeze completely, about 20-30 minutes.
- In a bowl, whisk together the oil, vinegar and chilli flakes and season with salt and freshly ground black pepper.
- To serve, remove the steak from the freezer and slice thinly with a very sharp knife. Arrange the slices on a plate, drizzle over the chilli dressing and garnish with coriander, broad beans and a squeeze of lime juice.