Beef paillard with broccoli and olive vinaigrette

Beef paillard with broccoli and olive vinaigrette

Total: 1 hr 5 Min. | Active: 35 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 356 kcal
, Fat: 21 g
, Carbohydrate: 8 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g broccoli, cut into florets
½ tsp salt
1 organic lemon, use grated zest and juice
5 tbsp olive oil
2 tbsp capers, drained, finely chopped
50 g pitted black olives, cut into rings
1 red onion, finely chopped
salt and pepper to taste


1 tsp olive oil for frying
8 thin beef cutlets (e.g. sirloin), (approx. 50 g each), pounded flat
½ tsp salt
a little pepper
20 g rocket, thick stems removed if necessary
1 organic lemon, cut into wedges
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How it's done


Sit a steaming basket on a wide-bottomed pan. Fill the water until just below the base of the basket. Place the broccoli in the steaming basket, season with salt. Cover and steam over a medium heat for approx. 10 mins. ensuring the broccoli is still a little crunchy, allow to cool slightly. To make the vinaigrette, mix the lemon zest with all the other ingredients up to and including the onion, season. Mix the warm broccoli with the vinaigrette, cover and leave to marinate for approx. 30 mins.


Heat the griddle pan and brush with oil. Grill the meat in batches over a high heat for approx. 1/2 - 1 min. on each side, season. Plate up the steaks with the rocket, drizzle with a little lemon juice, serve with the remaining lemon wedges, broccoli and olive vinaigrette.

Good to know
Tip: This dish is also suitable for eating on the go. Leave the meat to cool, cut into strips, mix with the broccoli and vinaigrette, enjoy cold as a salad.
Serve with: Risotto

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