Beef crudo with burrata, basil & grapes
- Preparation and cooking time
- Total time
- + 1 hour freezing
- Easy
- serves 4 as a starter or light lunch
Skip to ingredients
- 1 (approx 240g) fillet steak
- 25g pine nuts
- ¼ tsp coriander seeds
- extra-virgin olive oil
- 2 tsp red wine vinegar
- ½ tsp Dijon mustard
- 1 ball burrata or buffalo mozzarella
- 100g red grapeshalved
- a small bunch basilleaves picked
- 1 loaf ciabattathinly sliced
Nutrition: per serving
- kcal472low
- fat22.6g
- saturates7.5g
- carbs38.2g
- sugars6.3g
- fibre2.8g
- protein27.5g
- salt1g
Method
step 1
Put the steak in the freezer for an hour.
step 2
Toast the pine nuts in a pan, or low oven, until golden, then set aside to cool. Put the coriander seeds in the same pan and toast for 30 seconds until fragrant, then bash using a pestle and mortar. Whisk in 2 tbsp olive oil, the vinegar and mustard.
step 3
Take the steak from the freezer and use your sharpest knife to slice the beef, as thinly as you can, into wafer-like pieces. Arrange the beef on a platter, then tear over the burrata or mozzarella, and scatter with the halved grapes, basil leaves and toasted pine nuts. Drizzle over the dressing, and let it sit at room temperature while you toast the ciabatta slices until really crisp.
step 4
Season the crudo well with salt and pepper, then put it in the middle of the table, with plenty of forks for scooping onto toast.
