Paillard with Broccoli and Olive Vinaigrette

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

For 4 people

Nutritional Information

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


  • Broccoli
  • 600 g broccoli, cut into florets
  • 0.5 tsp. salt
  • 1 organic lemons, 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 onion, finely chopped
  • Meat
  • 0.5 tsp. salt
  • a little pepper
  • 8 thin beef cutlets (e.g. sirloin), (approx. 50 g each), beaten flat
  • 1 tsp. olive oil to fry
  • 20 g arugula, thick stems removed if necessary
  • 1 organic lemons, cut into segments

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  • 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. For the vinaigrette, combine the lemon zest and remaining ingredients including the onion, season. Mix the warm broccoli with the sauce, cover and leave to marinate for approx. 30 mins.
  • Meat

    Heat the griddle, brush with oil, grill the steaks in batches over a high heat for 1/2 - 1 mins. each side, season. Arrange the steaks with the rocket, drizzle over a little lemon juice, serve with the remaining lemon wedges and broccoli on the olive vinaigrette.
  • Tipp:

    Dieses Gericht ist auch zum mitnehmen geeignet. Fleisch auskühlen, in Streifen schneiden, mit dem Broccoli und der Vinaigrette mischen, kalt als Salat geniessen.

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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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