This treat is a Peruvian version of Italian carpaccio, sliced raw steak. As with that dish, the key is excellent meat. Tiradito, like carpaccio, must be thinly sliced.
- 1 1/2 pounds best-quality filet mignon, cut into very thin crosswise slices
- 1 1/2 cups extra-virgin olive oil
- 3/4 cup soy sauce
- Juice from 2 limes
- Juice from 3 oranges
- 6 green onions, including light green parts, cut into thin lengthwise slices
- 1/2 cup coarsely chopped fresh cilantro
Refrigerate 6 rimmed dishes for at least 20 minutes. Arrange the filet mignon on the chilled plates. In a bowl, whisk together the olive oil, soy sauce, and lime and orange juices. Add the green onions. Use a pastry brush to brush the sauce over the filet mignon. Sprinkle with cilantro and serve immediately.
Print this recipe