How to Make Carpaccio

Completely trim 2 1/2 pounds of New York strip or shell steak of any sinew and fat. Pull the big lump of fat from the front and top to expose meat covered with a thin layer of sinews. Using a knife, remove the sinews.

2. When the meat is completely trimmed, you will notice a sinew in the center going straight down through the meat. Cut right along the sinew on either side, separating the rectangle of meat into two almost square pieces. The meat should weigh approximately 1 1/4 lb., and there should be approximately 10 oz. of meat trimmings with a little fat, to be ground into hamburger meat. The remaining 8 to 10 oz. of pure fat can be discarded.

3. Cut the pieces of meat into slices weighing approximately 3/4 oz. each. The 2 pieces of meat should yield approximately 24 slices. Some pieces will be long and narrow and others will be square.

4. Wet the table and a meat pounder lightly with water so the meat doesn't tear and slide as you pound it. Pound each piece very thin, approximately 3 to 5 in. wide.

5. Arrange 3 pieces of meat per person on individual plates. This represents about 2 1/4 oz. of meat per person. The meat should be almost transparent and completely cleaned of fat and sinew.

6. When one plate is ready, cover with plastic wrap and place another finished plate on top. Refrigerate until serving time.

7. Chop 1/2 c. of onions very fine. As the onions are chopped, there is a compound of sulfuric acid released that makes the onions darken and stings your eyes. To eliminate this problem, onions are washed in a sieve under cold water, then placed in a towel and pressed to remove the extra water. The onions will be white and fluffy and will remain so for several days if need be.

Mix the 2 pureed garlic cloves with the 1/2 c. oil. Drain the 2 to 3 tbs. capers.

8. The meat can be arranged on a large platter or individual plates. Sprinkle with 2 tsp. salt, 1 tsp. pepper, the 1/2 c. chopped onion, 6 to 8 strips of julienne of lemon peel, the garlic oil, and 3 tbs. chives. This can be done up to I hour before serving. At the last moment, sprinkle 2 Tb. wine vinegar on top and serve immediately.