Origami Fold Beef Appetizer (Print View)

Thin beef slices folded into geometric shapes and drizzled with a flavorful marinade.

# What You’ll Need:

→ 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

# Directions:

01 - Whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and salt in a small bowl until well 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 origami-style fans, applying gentle pressure to hold the forms. Secure with chive stems or cocktail picks if necessary.
04 - Arrange folded beef pieces over a platter lined with baby arugula.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan evenly atop the beef.
06 - Drizzle reserved marinade over the assembled appetizer just before serving.

# Expert Advice:

01 -
  • It looks like you spent hours when you really just needed steady hands and maybe 25 minutes.
  • Raw beef done right tastes buttery and elegant, and this marinade makes it sing without overpowering it.
  • Gluten-free and protein-packed, so it works for almost every dietary situation at the table.
02 -
  • The beef must stay cold right until the moment it's folded—warm meat becomes greasy and won't hold crisp folds.
  • Don't over-marinate; the goal is a light coating, not beef swimming in liquid, or it becomes soggy and falls apart.
03 -
  • If beef carpaccio feels too ambitious, ask your butcher for roast beef sliced paper-thin; it's more forgiving to fold and tastes just as elegant.
  • A tiny drop of truffle oil stirred into the reserved marinade at the very last moment adds a luxury moment without needing to change anything else.
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