Whether you are cooking indoors or out, Jamie Oliver shares this dish, full of summer flavours – perfect for that intimate evening, or small gathering.
- 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.
TO MAKE SALSA PICANTE
- Combine all the ingredients and season to taste.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.4 g|
|Total carbohydrates||4.3 g|
|- Sugars||3.4 g|
|Dietary fibre||1.5 g|