Step 1

Pound each steak between two pieces of plastic wrap with a meat mallet to 5mm thick, set aside until required.

Step 2

Combine butter and herbs in a small saucepan over medium heat, stir until melted, season to taste, set aside and keep warm.

Step 3

Preheat a char-grill over high heat, drizzle steak with half the olive oil, season to taste and grill, turning once, until cooked to your liking (3-5 minutes for medium-rare). Top each with two slices of Asiago d’Allevo, set aside to rest and keep warm.

Step 4

Meanwhile, blanch chicory and silverbeet in batches in boiling salted water until tender and bright green (2-3 minutes; see cook’s notes p186), drain well. Heat remaining olive oil in a large frying pan over high heat, add garlic, sauté until fragrant (20-30 seconds), add greens, sauté until hot and season to taste. Serve hot with steak and melted herb butter.