4 flat-iron steaks
16 sage leaves
12 slices of prosciutto
Salsa picante (below)
baby or chopped soft herbs, to serve
lemon juice, to serve
extra virgin olive oil, to serve
6 each yellow, red and baby plum tomatoes, quartered
6 plum tomatoes, deseeded and cut into strips
2 garlic cloves, finely chopped
1 large handful basil leaves, cut into strips
75 ml olive oil
juice ½ lemon
- Place the steaks on a board and season with salt and pepper. Lay 4 sage leaves on each steak, then cover each one with 3 slices of prosciutto. Take a meat hammer or heavy rolling pin and pummel the steaks so that the prosciutto sticks to them, then lightly oil the steaks.
- Get a griddle pan or barbecue really hot. Add the steaks and cook, turning to your liking. Allow the steaks to rest for 5 mins, then serve with salsa picante and herbs of your choice, dressed with a little olive oil, lemon juice and seasoning.
- Combine all the ingredients and season to taste.