Ingredients

· 400 g sirloin steak

· 00 g lettuce

· 50 g Parmesan cheese

· 50 g watercress

· 50 g alfalfa sprouts

· 4 pickles

· 2 tablespoons capers

· ½ clove garlic

· Oil

· Vinegar Modena

· Salt

First we introduce the fillet in the freezer half an hour. Then cut it into thin fillets and we placed in an ample supply.

Then in a bowl mix oil, balsamic vinegar and some salt. We spread the fillets with this mixture. Then we cut the cheese into thin slices and place it over the fillets. We distributed the capers and pickles on the carpaccio.

Then chop the garlic and put it in a bowl. Clean the lettuce, watercress and alfalfa sprouts. The add to the bowl along with garlic and what we have left over from the previous dressing. We took another dash of oil and mix well.

We serve the carpaccio with a salad of lettuce and watercress.