Beef paillard with broccoli and olive vinaigrette

Name: Beef paillard with broccoli and olive vinaigrette
Prep time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 600 g broccoli; 2 organic lemons; 1 red onions; 20 g rocket; 8 thin beef cutlets (e.g. sirloin); 5 tbsp olive oil; 1 tsp olive oil; 2 tbsp capers; 50 g pitted black olives; 1 tsp salt; salt and pepper to taste; a little pepper

Total: 1 hr 5 min. | Active: 35 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

Broccoli
600 g	broccoli, cut into florets
½ tsp	salt
1	organic lemon, grated zest and the 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

Meat
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 sticks removed if necessary
1	organic lemon, cut into wedges

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.

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