Beef paillard with broccoli and olive vinaigrette


Total time: 1hr 05m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

Contains 356 Kcal, 28g Protein, 8g Carbohydrates, 21g Fat


Ingredients

  • Broccoli
  • 600 g broccoli, cut into florets
  • 0.5 tsp salt
  • 1 organic lemon, use grated zest and juice
  • 5 tbsp olive oil
  • 2 tbsp capers, drained, finely chopped
  • salt and pepper to taste
  • 50 g pitted black olives, cut into rings
  • 1 red onions, finely chopped
  • Meat
  • 0.5 tsp salt
  • a little pepper
  • 8 thin beef cutlets (e.g. sirloin), (approx. 50 g each), pounded flat
  • 1 tsp olive oil for frying
  • 20 g rocket, thick stems removed if necessary
  • 1 organic lemon, cut into wedges

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Instructions

  • 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.
  • Serve with:

    Risotto

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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