Grilled Carpaccio with Vegetables

Remove the base of the broccoli florets

Thoroughly wash the white part of the shallot, beetroot, zucchini with skin and asparagus

Julienne or slice the white part of the shallot, beetroot, and zucchini into thin strips

Steam all the vegetables until tender

Remove and reserve, allowing to cool down

In a bowl, combine salt, vinegar, and water

Add olive oil and finally chopped herbs while stirring. Reserve

Clean the beef and let it sit in the freezer for 30 minutes wrapped in plastic film

Then, with a sharp knife, cut it into thin slices possible. Reserve

Bring the beef broth to a boil and add the beef slices, allowing them to lose their color for just a few seconds

To assemble, distribute the vegetables over 2 plates

Cover with the beef slices and season with the dressing

Serve immediately.