TIRADITO DE LOMO ARGENTINO

 PREPARATION TIME: 25 MINUTES

 RESTING TIME: 1 HOUR

SERVES 4

THE MEAT

600 g (1 lb 5 oz) very fresh beef eye fillet

MARINADE

1 red onion, finely diced

2–3 cm (¾–1¼ inch) piece of ginger, grated

1 handful coriander (cilantro) leaves, chopped

1 celery stalk, diced

juice of 2 limes

salt, black pepper

TO SERVE

1 avocado, diced

a few celery leaves

a drizzle of vinaigrette

fine sea salt

freshly ground black pepper

THE MEAT

Lay some plastic wrap on the work surface. Place the eye fillet on top and wrap tightly with the plastic wrap to make a sausage shape. Seal the ends tightly and place the meat in the freezer for about 1 hour: it needs to be partly frozen so it can be sliced thinly.

MARINADE

Combine all the ingredients in a bowl. Season with salt and pepper.

SERVING

Unwrap the fillet and slice thinly. Sprinkle four plates with salt and pepper and lay out the slices of beef without overlapping them too much. Pour a quarter of the marinade over the meat on each plate. Let it ‘cook’ for 5 minutes. Top with a little avocado, some celery leaves and a drizzle of vinaigrette. Season with sea salt and freshly ground black pepper.