Carpaccio di Manzo

Prepare the beef: Wrap the 200g beef sirloin tightly in plastic wrap and place it in the freezer for about 30-45 minutes until it is very firm but not completely frozen solid. This makes it easier to slice thinly.

Slice the beef: Remove the beef sirloin from the freezer and unwrap it. Using a very sharp knife or a meat slicer, slice the beef sirloin against the grain into paper-thin rounds, ideally less than 1mm thick.

Arrange the beef: Lay the thinly sliced beef sirloin in a single layer on chilled serving plates, slightly overlapping the slices to cover the plate. Gently press down on the beef sirloin with the back of a spoon or your palm to further flatten and adhere it to the plate.