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, a little grated zest and 1/2 tbsp of juice, 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
  • Fleisch
  • 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 rucola (rocket), thick stems removed if necessary
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, cut into segments

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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. 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.
  • Fleisch

    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.
  • Dazu passt:

    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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