Directions:
- Cut each filet horizontally (across the grain) into three equal pieces. Gently pound filets between sheets of plastic wrap to 1/4-inch thickness using a flat meat pounder or a rolling pin.
- Whisk together lime juice, olive oil, and salt and pepper to taste, then toss with watercress, cilantro, and mint.
- Pat 2 paillards dry and season with salt and pepper. Heat 3/4 tablespoon of vegetable oil in a 10-inch heavy skillet over high heat until just beginning to smoke, then sauté paillards, turning once, 1 minute for medium-rare. Transfer to a plate. Dry and season remaining paillards and sauté in same manner with remaining oil.
- Top paillards with salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.98 Kcal (913 kJ) | ||
| Calories from fat | 219.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.42g | 38% | |
|---|---|---|---|
| Cholesterol | 28.35mg | 9% | |
| Sodium | 181.14mg | 8% | |
| Potassium | 191.82mg | 4% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 239.9mg | 1333% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 259.9 Kcal (1088 kJ) | ||
| Calories from fat | 262.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.12g | 38% | |
|---|---|---|---|
| Cholesterol | 33.8mg | 9% | |
| Sodium | 215.97mg | 8% | |
| Potassium | 228.71mg | 4% | |
| Total Carbs | 4.02g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 3.63g | 12% | |
| Protein | 10.25g | 17% | |
| Vitamin C | 13.9mg | 19% | |
| Vitamin A | 1.8mg | 49% | |
| Iron | 286mg | 1333% | |
| Calcium | 76.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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