Serves 6 | Time to make 15 minutes
600g Grasslands eye fillet
¼ cup (60ml) lemon juice
2 teaspoons finely grated lemon zest
½ cup of Capers
1 cup of wild watercress or baby rocket leaves
1/3 cup finely grated pecorino or parmesan cheese
2 tablespoons chopped hazelnuts
3 tablespoons extra virgin olive oil
Thinly slice the beef and place between 2 sheets of lightly oiled plastic wrap.
Gently flatten using a large mortar or a wooden meat hammer. Don’t get carried away! You want the meat to remain in complete pieces but be paper-thin.
Drape the flattened meat onto 6 dinner size plates.
Lightly brush the beef with lemon juice,sprinkle each plate with sea salt, lemon rind, watercress, pecorino and hazelnuts.
Drizzle with olive oil to serve.