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Beef paillard with broccoli and olive vinaigrette
35 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 356
  • Fat about 21g
  • Carbohydrates about 8g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 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
  • 1 red onion, finely chopped
  • 50 g pitted black olives, cut into rings
  • 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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And that's how it's done
And that's how it's done
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.
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.