Origami Fold Beef Appetizer (Print Version)

Thin beef slices folded into geometric shapes, topped with arugula, sesame seeds, chives, and Parmesan.

# Components:

→ 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 - In a small bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, black pepper, and sea salt until combined.
02 - Lay beef slices flat on a clean surface and lightly brush with the marinade, reserving some for later drizzling.
03 - Carefully fold each beef slice into geometric shapes like triangles, squares, or origami-style fans, applying gentle pressure to hold forms; secure with chive stems or cocktail picks if needed.
04 - Place folded beef pieces on a platter lined with baby arugula.
05 - Sprinkle toasted sesame seeds, chopped chives, and shaved Parmesan over the arranged beef.
06 - Drizzle the reserved marinade over the garnished beef just before serving.

# Expert Advice:

01 -
  • You get to play with your food in the best way—geometric folding feels like a creative outlet, not just cooking.
  • The presentation stops conversations mid-bite, making it perfect for impressing without hours in the kitchen.
  • Raw beef with a punchy marinade and toasted sesame creates layers of flavor that feel fancy but taste effortless.
02 -
  • If the beef feels warm or at room temperature, it tears instead of folding—keep it cold from the moment you unwrap it.
  • The fold holds better when you work deliberately and don't overthink it; second-guessing your fold creates wrinkles that undermine the geometry.
03 -
  • Ask your butcher to slice the beef paper-thin—some will even do this to order if you call ahead, which saves you wrestling with a sharp knife and gives you perfectly uniform slices.
  • Toast your own sesame seeds in a dry pan for 2 minutes; the difference between store-bought and home-toasted is the difference between a good appetizer and one people actually remember.
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