Jamie's flash steak

Name: Jamie's flash steak
Total time: 30 min
Yield: 4
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

With salsa picante

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Beef, Al Fresco, Alfresco, Dinner Party

Nutrition per serving

Calories

593

30%
Fat

40.9g

58%
Saturates

15.1g

76%
Protein

55.9g

111%
Carbs

0.8g

0%
Sugars

0.1g

0%
Salt

2.4g

40%
Fibre

0g

-

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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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
SALSA PICANTE
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

Tap For Method

Jamie Magazine

By Jamie Oliver

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Method

To make the salsa, quarter the cherry and baby plum tomatoes. Deseed the larger plum tomatoes, then cut into strips. Pick and slice the basil leaves, then peel and finely slice the garlic.
Place into a bowl with the oil and lemon juice, toss well, then season to taste with sea salt and black pepper.
Place the steaks on a board and season with salt and pepper. Lay 4 sage leaves on each steak, then cover each with 3 slices of prosciutto.
Take a meat hammer and pummel the steaks so that the prosciutto sticks to them, then lightly oil.
Get a griddle pan really hot, then add the steaks and cook to your liking, turning frequently.
Allow the steaks to rest for 5 minutes, then serve with the salsa picante, the chopped herb leaves and dressed with a little olive oil, lemon juice, salt and pepper.

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