Origami Fold Beef Appetizer (Printable View)

Folded thin beef slices with flavorful marinade and fresh garnishes, perfect for elegant bites.

# Ingredient List:

→ Beef

01 - 10.5 oz beef carpaccio or very thinly sliced roast beef

→ Marinade

02 - 2 tbsp extra virgin olive oil
03 - 1 tbsp gluten-free soy sauce
04 - 2 tsp lemon juice
05 - 1 tsp Dijon mustard
06 - 1/2 tsp freshly ground black pepper
07 - 1/4 tsp sea salt

→ Garnishes

08 - 1.4 oz baby arugula
09 - 2 tbsp toasted sesame seeds
10 - 1 tbsp finely chopped chives
11 - 1.75 oz shaved Parmesan cheese

# How to Make:

01 - Whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt in a small bowl until fully combined.
02 - Lay beef slices flat on a clean surface and brush lightly with the marinade, reserving some for drizzling later.
03 - Carefully fold each slice into geometric shapes such as triangles, squares, or fans, applying gentle pressure to hold form; secure with chive stems or cocktail picks if necessary.
04 - Arrange folded beef atop a platter lined with baby arugula for a fresh contrast.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan evenly over the arranged beef.
06 - Drizzle remaining marinade over the garnished beef just before serving to enhance flavor.

# Expert Tips:

01 -
  • It looks impossibly fancy but takes less time than deciding what to wear.
  • No cooking required means you can actually enjoy your guests instead of sweating over a stove.
  • The geometry transforms ordinary beef into something people will photograph and talk about for weeks.
02 -
  • If your beef slices are even slightly thick, the folds will crack instead of fold—invest two minutes in asking your butcher to slice thinner, it changes everything.
  • Assemble this as close to serving time as possible because the beef oxidizes quickly and loses its jewel-like appearance.
03 -
  • Partially freeze the beef before slicing if your butcher can't slice it thin enough—it firms up just enough to cooperate with your knife.
  • Practice your folds on one or two slices before committing to the whole batch so your hands know the motion and the beef cooperates.
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