The Ultimate Minute Steak
Minute steak with sage and prosciutto. Perfect on a hot summers day.
Print Pin RateServings: 2
Ingredients
Minute Steak:
- 300 g Beef feather blade
- 8 Sage leaves
- 6 Slices of prosciutto
- 1 Lemon
- 40 ml Olive oil
Tomato Salad:
- 200 g Cherry tomatoes cut into halves and quarters
- 1 Small bunch of basil torn
- 4 Cloves of garlic chopped
- 40 ml Olive oil
Instructions
- Cut the beef featherblade in half so you have two equal sized portions.
- Lay one of the steaks onto a piece of baking paper. Fold cling film over itself a few times then lay it over the steak. use a meat hammer and pummel the steak until it is as thin as you can get it, being careful not to break the meat.
- Lay 4 sage leaves over the flattened steak, then cover with 3 slices of prosciutto.
- Lay the cling film over the top and bash the steak with the hammer so that the prosciutto sticks.
- Repeat these steps with the next steak.
- Get a griddle pan really hot, then add the steaks, season with black pepper but not salt, then cook for about a minute on each side or until it is cooked to your liking.
- Once the steaks are cooked, squeeze some lemon juice and drizzle some olive oil over, then leave them to rest for a minute.
- Toss the tomatoes with the basil, garlic and olive oil. Season with salt and pepper.
- Serve the tomatoes over the steak.
