Beef Scallops with Anchovies, Capers, and Olives
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
- 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.
- 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.
- 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.
- 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 The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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