“La fettina is quick and easy but packed full of flavour. It’s served here with a simple side of sautéed greens.”
- 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
- 1Pound each steak between two pieces of plastic wrap with a meat mallet to 5mm thick, set aside until required.
- 2Combine butter and herbs in a small saucepan over medium heat, stir until melted, season to taste, set aside and keep warm.
- 3Preheat 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.
- 4Meanwhile, 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.
Asiago d’Allevo is a semi-hard cow’s milk cheese available from select delicatessens.
This recipe is from the August 2010 issue of