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


  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, cut into segments
  • 1 tsp. olive oil to fry
  • 2 tbsp. capers, drained, finely chopped
  • 50 g pitted black olives, cut into rings
  • a little pepper
  • salt and pepper to taste
  • 0.5 tsp. salt
  • 600 g broccoli, cut into florets
  • 1 red onion, finely chopped
  • 8 thin beef cutlets (e.g. sirloin), (approx. 50 g each), beaten flat
  • 20 g rucola (rocket), thick stems removed if necessary


  • 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.
  • 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.

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