Vegetable and beef roll on skewer

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Vegetable and beef roll on skewer

Vegetable and beef roll on skewer

Number of people

350 g beef (rump steak or fillet)

2 courgettes

2 carrots

1 fennel

1 cucumber

100 g curly salad

1 lemon

1 tablespoon capers

1 tablespoon oregano

Fresh basil



Olive oil

Cantal old

Preparation: 1 hour
Step 1
Slice the beef into very thin strips (carpaccio style), wrap them in stretch wrap, place them in the freezer for 45 minutes.
Step 2
Wash all vegetables, cut off ends. Peel the carrots and cut them into long, thin ribbons with a thrift knife. Do the same with courgettes and cucumbers, leaving their skin. Finely slice the fennel into large shavings.
Step 3
Place the vegetables in a bowl, drizzle with the juice of half a lemon, sprinkle with a tablespoon of oregano, season with pepper and salt.
Step 4
Wrap together a strip of courgette, then a strip of carrot, a strip of cucumber and finally a thin slice of beef. Thread on a wooden stick. Repeat the operation three times on each spade and make eight beautiful skewers.
Step 5
Prepare the vinaigrette by emulsifying six tablespoons of olive oil, the juice of half a lemon, a tablespoon of finely chopped capers, salt and pepper.
Step 6
Place a handful of salad on each plate, place two skewers on top and sprinkle with dressing immediately. Decorate with a few basil leaves, add small cantal shavings made with a thrift knife.
Step 7
Enjoy your meal.
I add my grain of salt

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