La fettina

Name: La fettina
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 Scotch fillet steaks (about 150gm each); 60 gm butter, coarsely chopped; 1 tbsp each sage and rosemary, finely chopped; 80 ml olive oil (1/3 cup); 12 thin slices Asiago d’Allevo (about 300gm; see note); 1 bunch each of chicory and silverbeet, coarsely chopped; 1 garlic clove, finely chopped; For drizzling: extra-virgin olive oil

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 6

Author : Rita Macali

Ingredients

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6 Scotch fillet steaks (about 150 gramsm each)60 gm butter, coarsely chopped1 tbsp each sage and rosemary, finely chopped80 ml olive oil (1/3 cup)12 thin slices Asiago d’Allevo (about 300 gramsm; see note)1 bunch each of chicory and silverbeet, coarsely chopped1 garlic clove, finely choppedFor drizzling: extra-virgin olive oil

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Instructions

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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.