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

Ingredients

4 people

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Broccoli

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

Meat

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

Broccoli

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.

Meat

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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