Beef Carpaccio Recipe With Orange and Lemon Vinaigrette Marinade

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

One of the most famous Italian antipasti, beef carpaccio was invented in the 1950s by Giuseppe Cipriani at Harry’s Bar in Venice. As the story goes, he created the dish for a countess who was on a strict diet that included raw meat. He named it after 15th-century Venetian painter Vittore Carpaccio, because the contrasting colors of this new dish reminded him of Carpaccio’s work.

The traditional recipe is made with the freshest beef sirloin and served with just a squeeze of lemon, some black pepper, and shaved Parmigiano-Reggiano cheese as an appetizer course.

I took this idea and made a recipe with an orange and lemon vinaigrette marinade, also wrapping orange segments with the meat, a play on the recipe of prosciutto and melon. Since there is no cooking involved, this is the fastest starter your can make … I like to call it “the Italian sushi.”

Beef Carpaccio with Orange and Lemon Vinaigrette

Beef Carpaccio Recipe With Orange and Lemon Vinaigrette marinade

This beef carpaccio recipe is simple and delicious with orange and vinaigrette.
5 from 6 votes
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Course: Appetizer
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 198kcal


  • 2 oranges large
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup orange juice freshly squeezed
  • 1/4 cup extra-virgin olive oil
  • Sea salt to taste
  • black pepper to taste
  • 1/2 cup fresh arugula
  • 2 high quality NY steaks sliced very thinly (tell your butcher it's for carpaccio)
  • Shaves Parmigiano-Reggiano to taste


  • Trim off the very top and bottom of the oranges with a sharp knife. Set the fruit on end and cut the skin from its flesh, beginning at the top and following the curves.
  • Cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on each side. The wedges should come out easily, leaving the membrane intact.
  • Transfer to a dry plate, discard excesses juice, cover, and refrigerate for 30 minutes.
  • In a medium bowl, combine the lemon and orange juices, olive oil, salt, and pepper and whisk together.


  • Place the arugula on a serving plate. Dip each slice of meat in the vinaigrette and then wrap it around an orange segment, leaving some of the meat flat on the plate.
  • Repeat this step until you fill the large serving plate.
  • Drizzle the rest of the vinaigrette over the meat and orange segments.
  • Top with shaved or crumbled Parmigiano-Reggiano, freshly ground black pepper, and sea salt flakes to taste.
Calories: 198kcal | Carbohydrates: 5g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 30mg | Potassium: 238mg | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 24.4mg | Calcium: 19mg | Iron: 1mg
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