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.