Basque Beef Carpaccio Pintxo with Pumpkin-Seed Romesco
A Basque-style pintxo — paper-thin slices of raw beef tenderloin draped over a small spoonful of pumpkin-seed romesco. The beef and pumpkin seeds are the zinc engine; the romesco — pumpkin seeds, almonds, roasted pepper, garlic — gives it Spanish character.
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 50g (raw)beef tenderloin, sliced paper-thin
- 15g (about 2 tbsp)pumpkin seeds, raw
- 5g (about 1 tbsp)almonds, raw
- 30groasted red bell pepper, jarred (drained)
- 1small clove (2g)garlic
- 1tsp (5g)sherry vinegar
- 1/2tsp (2g)extra-virgin olive oil
- 1tbspflat-leaf parsley, chopped
- pinchsea salt
- pinchblack pepper
Instructions
- 01
Toast the pumpkin seeds and almonds in a dry small skillet over medium heat for 2-3 minutes until fragrant. Cool briefly.
- 02
In a small food processor or mortar, pulse the toasted seeds and almonds with the roasted pepper, garlic, vinegar, olive oil, salt, and pepper until you have a textured paste — not smooth.
- 03
Spread the romesco onto a small plate.
- 04
Drape the beef slices over the romesco. Finish with the parsley and a final crack of black pepper.
Nutrition (per serving)
- Calories
- 215kcal
- Protein
- 16g
- Carbs
- 6g
- Fat
- 14g
- Fiber
- 2g
- Selenium
- 12mcg
- Zinc
- 3mg
- Iron
- 2.3mg
- B12
- 1.3mcg
- Iodine
- 3mcg
- Sodium
- 320mg
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