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Beef Scallops with Anchovies, Capers, and Olives

Categories: Entertaining, Quick to fix
Type: Main Dishes

Anchovies, capers, and olives make a great combination in this easy beef dish.

Prep Time: 10M

Cooking Time: 20M

Serves: Serves 4


  • 2 sirloin (rump) steaks, 6-8oz (175-225g) each, cut in half
  • 6 anchovies, drained and chopped
  • 2 tsp capers, rinsed and drained
  • handful of pitted black olives
  • 3 tbsp olive oil
  • small handful of fresh basil leaves, torn
  • 2 handfuls of wild arugula leaves
  • juice of 1/2-1 lemon
  • sea salt
Beef Scallops with Anchovies, Capers, and Olives photo

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  1. First, prepare the scallops. Working with one piece of steak at a time, sandwich them between two sheets of plastic wrap, and pound with a meat mallet or the side of a rolling pin until they are paper-thin.
  2. In a bowl, pound together the anchovies, capers, and half of the olives to form a coarse paste-it shouldn't need seasoning, as the anchovies will be salty enough. Now smear the paste evenly over each beef scallop.
  3. Heat 1 tablespoon of the oil in a large nonstick frying pan over high heat. Cook the scallops two at a time, adding another tablespoon of the oil for the second batch. Cook for 2-4 minutes on each side.
  4. Dress the arugula with the remaining 1 tablespoon olive oil, the lemon juice, and a pinch of salt. Toss with the remaining olives. To serve, top the steak with the torn basil leaves, and serve alongside the salad.
  • Use veal if you wish, instead of the beef.
  • Pounding the meat tenderizes it; because it becomes so thin, it cooks in no time. You can also do this with other meats such as pork, chicken, or turkey.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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