One of the defining features of beef carpaccio, aside from the rawness of the meat, is that the beef slices are paper thin — this thinness, after all, is what separates carpaccio from crudo.

It's considered a delicacy in Vietnam where it is often accompanied by cognac. But at Steel, it's served on a narrow platter heaped with flesh and shreds of mint, a Vietnamese herb called rau om ...