How to make BRIO ITALIAN GRILLE'S | Beef Carpaccio

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable, while flank steak offers a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer a similar briny flavor at a lower cost.

Preheat the oven to 350 degrees.

Drizzle each lavash bread with extra virgin olive oil and brush it over the entire surface.

Sprinkle the lavash with dried oregano flakes, dried basil flakes, garlic powder, kosher salt, and finely grated Parmesan cheese.

Place the lavash in the oven for 5 minutes or until the Parmesan cheese is brown and slightly bubbly.

Start with a 12-ounce beef tenderloin, or an 8-ounce filet if preferred.

Slice the beef very thinly.

Cover the sliced beef with saran wrap and pound it out even further until it's very thin.

Repeat the slicing and pounding process until the desired amount of carpaccio is achieved.

Arrange the thinly sliced beef on a platter.

Top the beef with fresh kosher salt.

Drizzle with homemade Caesar dressing.

Add pickled capers on top of the beef.

Toss mixed greens with a dash of olive oil and sherry vinegar, then place a scoop on top of the carpaccio.

Arrange the seasoned lavash crisps around the carpaccio platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens