Beef Steaks with Vegetables

For the beef steaks, rinse mushrooms and cut into thin slices. Cut prosciutto into strips and rinse parsley. Shake dry, pluck off leaves and finely chop. Preheat oven to 200°C (approximately 400°F). Pound steaks slightly flat. Season with pepper and sprinkle with 3 tablespoons of lemon juice. Saute mushrooms and prosciutto in 2 tablespoons of oil in a pan. Add 2 tablespoons of lemon juice and parsley. Cook for about 2 minutes. Pour mushroom mixture into an oiled baking dish and top with steaks. Cook in oven for about 10 minutes. Turn steaks and cook for an additional 10 minutes.

For the broccoli, toast pine nuts in a pan without fat. Rinse broccoli and separate florets. Blanch in boiling salted water for 5 minutes. Rinse pepperoncinis, cut in half lengthwise, remove seeds and ribs and finely chop. Rinse anchovy fillets, pat dry and finely chop. Heat oil and saute garlic, anchovies and pepperoncinis. Add broccoli and heat, stirring well. Season with salt and pepper. Add pine nuts right before serving.

Serve beef steaks with vegetables on warm plates.