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flash steak
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Total Time:
30 minutes
Ingredients:
  • 4 feather steaks
  • 16 fresh sage leaves
  • 12 slices of prosciutto
  • a few sprigs of fresh soft herbs such as parsley
  • extra virgin olive oil
  • 1 lemon
  • 12 ripe cherry tomatoes mixed colours if possible
  • 6 ripe baby plum tomatoes
  • 6 ripe plum tomatoes
  • ½ a bunch of fresh basil
  • 2 cloves of garlic
  • 80 ml extra virgin olive oil
  • ½ lemon
Instructions:
  • For the salsa, quarter the cherry and baby plum tomatoes. Deseed the larger plum tomatoes and cut into strips. Slice the basil leaves, garlic, and place everything in a bowl with oil, lemon juice, sea salt, and black pepper. Mix well. For the steaks, season with salt and pepper. Place 4 sage leaves on each steak and cover with 3 slices of prosciutto. Gently pound the steaks to help the prosciutto adhere. Lightly oil the steaks. Heat a griddle pan, cook the steaks to your preference, turning occasionally. Let the steaks rest for 5 minutes, then serve with the salsa, chopped herb leaves, olive oil, lemon juice, salt, and pepper.

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