Beef Carpaccio with Grana Padano and Rocket

Name: Beef Carpaccio with Grana Padano and Rocket Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 350 g – 12.5 oz beef carpaccio (– thinly sliced); lemon juice; extra virgin olive oil; salt and black pepper; baby rocket; slivers of Grana Padano or Parmigiano Reggiano

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Silky, paper-thin beef dressed in bright lemon and smooth olive oil makes Beef Carpaccio with Grana Padano and Rocket feel fresh and effortlessly simple.

Thin slices of raw beef topped with baby rocket and Grana Padano shavings on a serving plate.

Summer in Italy can be very hot. After moving to Sydney, however, I realised my idea of “hot” had completely changed. Anyhow, Italians tend to eat lightly in summer.

We don’t like to use the oven or the stove too much when the temperature outside is high. Most houses don’t have air conditioning, which makes it even more uncomfortable.

Prosciutto and melon bites, rice salad, and carpaccio are all dishes we typically enjoy during those hot summer days. And of course, we cool down with some delicious ice cream.

This Italian Beef Carpaccio recipe isn’t really a “recipe” in the traditional sense because it doesn’t require any cooking. Yet it’s nonetheless delicious and one of my favourite light meals. It’s made of very thin slices of beef, served raw and dressed with a lemon and extra virgin olive oil vinaigrette. It’s then finished with baby rocket and slivers of Grana Padano or Parmigiano Reggiano.

I’m lucky enough to find beautiful carpaccio meat at AC Butchery here in Sydney. They slice it and freeze it immediately, so it stays pink and fresh until you’re ready to eat it. You can also ask your local butcher to cut it for you, typically from the sirloin. Enjoy!

What Is Carpaccio?

Carpaccio refers to raw meat or fish, such as tuna, salmon or swordfish, sliced or pounded very thin and served as an appetiser or light meal. In its most traditional Italian form, it consists of paper-thin slices of raw beef dressed simply with olive oil and lemon.

The dish originated in Venice at Harry’s Bar and is typically served as an elegant starter before the main course. The beef is sliced almost translucent and dressed just before serving, preserving its tender texture and delicate flavour. For the classic version of this dish, see Beef Carpaccio alla Cipriani.

Reasons to Make Beef Carpaccio

Easily customisable with capers, fennel, or pine nuts for added texture and contrast.
Works well year-round, especially when you want something lighter but still satisfying.
Tastes fresh and light from the first bite, yet still savoury enough to feel satisfying.

Key Ingredients for Beef Carpaccio with Rocket

Carpaccio Beef

Very thinly sliced beef is essential, as it is served raw. Ask your butcher for fillet or sirloin, trimmed of excess fat and sliced almost translucent. If slicing at home, chill the beef well first to make clean, even cuts easier.

Lemon Juice

Freshly squeezed lemon juice gives the vinaigrette its brightness and lightly firms the surface of the beef. Always use fresh lemon rather than bottled juice, which can taste sharp and flat.

Extra Virgin Olive Oil

A good olive oil rounds out the lemon and lightly coats the beef. Choose one with mild to medium fruitiness so it blends smoothly with the dressing.

Grana Padano or Parmigiano Reggiano

Hard-aged Italian cheese adds savoury depth and natural salt. Parmigiano Reggiano has a slightly nuttier flavour, while Grana Padano is milder. Shave it thinly so it softens gently once it touches the dressed beef.

Find the complete list with measurements in the recipe card below.

How to Make Beef Carpaccio

Step 1: Prepare a vinaigrette by mixing the lemon juice and extra virgin olive oil in a 1:2 ratio. Season with salt and freshly ground black pepper to taste, then whisk until well combined.

Step 2: Arrange the meat on a serving plate in a single layer. Sprinkle baby rocket over the top and finish with slivers of Parmigiano Reggiano.

Collage showing lemon and olive oil vinaigrette being poured over thinly sliced raw beef.

Step 3: Drizzle the vinaigrette over the carpaccio and let it rest for 5 minutes before serving. This allows the dressing to permeate the meat and gently cure it.

Beef Carpaccio with rocket served on a white platter with rocket and shaved cheese.

Frequently Asked Questions

Can I use a different cheese instead of Parmigiano or Grana?

Yes, choose another Italian hard, aged cheese with a firm texture and savoury depth. Pecorino is a good alternative, though it is saltier and sharper, so use it sparingly.

What is the best cut of beef for carpaccio?

Fillet or beef tenderloin is the most traditional choice because it is lean and naturally tender. Sirloin can also work if it is very fresh and well-trimmed. Choose high quality beef tenderloin from a trusted butcher, as this dish is made with raw meat and will be served uncooked.

How can I achieve paper-thin slices of beef?

Ask your butcher to slice the beef very thinly for carpaccio. If preparing it at home, chill the beef first and use your sharpest knife to cut thin slices. You can also place the slices between two sheets of plastic wrap and gently pound them with a meat mallet until very thin.

What else can I add on top of this carpaccio?

You can add a few capers, thinly shaved fennel, toasted pine nuts, or very thinly sliced raw mushrooms. Used sparingly, these additions bring extra texture and depth.

Extra Help from the Kitchen

Pat the Rocket Dry – Wash and dry the baby rocket thoroughly before using. Excess moisture waters down the dressing and can make the beef look pale rather than glossy.

Season in Layers – Add a light pinch of salt to the beef first, then taste again after adding the cheese. Parmigiano and Grana already contain salt, so gradual seasoning keeps the balance right.

Slice Cheese at Room Temperature – Take the Parmigiano or Grana out of the fridge 20 minutes before shaving. Slightly warmer cheese slices more cleanly and won’t crack into thick chunks.

Trim Any Visible Fat – Use your sharpest knife to lightly trim the thicker edges of fat before plating. Cold fat can feel firm on the palate, so keeping the slices neat improves the overall texture of the dish.

Variations and Twists

Creamy Mustard-Horseradish Sauce Carpaccio – Spread a thin layer of lemon, Dijon, and horseradish mixed with mayonnaise on the plate before adding the beef for a slight kick and extra creaminess.

Crostini Topped Carpaccio Appetiser – Tender slices of beef layered over warm crostini and finished with rocket and thin shavings of aged Italian cheese create an elegant, bite-sized starter.

Pickled Shallot and Arugula Carpaccio – Thin ribbons of pickled shallots scattered over the beef add brightness and a mild sweetness that lifts the overall flavour.

Tomato and Herb Garnish Carpaccio – Finely chopped ripe tomatoes and fresh parsley or chives folded over the top bring freshness and a subtle herbal note.

Radish and Aioli Carpaccio – Paper-thin radish slices layered over the beef with small spoonfuls of light garlic aioli add crisp texture and gentle creaminess.

Storage and Shelf Life

Store Beef Carpaccio with Rocket tightly covered in an airtight container in the refrigerator for up to 24 hours. It’s best enjoyed soon after preparation, as thinly sliced raw beef changes in texture once dressed.

Don’t leave it at room temperature for more than 1 hour. If you’re storing the sliced raw beef before assembling the dish, wrap it well in cling film or place it in an airtight container in the refrigerator for up to 2 days.

For longer storage, place it in the freezer tightly wrapped for up to 1 month, then thaw overnight in the refrigerator before using. Serve cold.

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