6Scotch fillet steaks (about 150gm each)60 gmbutter, coarsely chopped1 tbsp eachsage and rosemary, finely chopped80 ml (1/3 cup)olive oil12thin slices Asiago d’Allevo (about 300gm; see note)1 bunch each ofchicory and silverbeet, coarsely chopped1garlic clove, finely choppedFor drizzling:extra-virgin olive oil
Pound each steak between two pieces of plastic wrap with a meat mallet to 5mm thick, set aside until required.
Combine butter and herbs in a small saucepan over medium heat, stir until melted, season to taste, set aside and keep warm.
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.
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.
Note Asiago d’Allevo is a semi-hard cow’s milk cheese available from select delicatessens.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.