enough for: 2
takes: 20 minutes
2 small steaks
1 sprig rosemary, finely chopped
large handful black olives pitted and smashed
100g (3.5oz) goats cheese or feta, crumbled
salad or steamed veg, to serve
1. Cut steaks into 2-3 pieces each. Then using your fist, a small saucepan, a meat mallet, rolling pin or potato ricer bash each piece of meat until it’s about 1/2cm (1/4in) thick. Rub steak with oil and sprinkle with salt.
2. Heat a large frying pan, griddle pan or your BBQ. When it’s super hot add steaks and cook for 1 minute on each side or until well browned. Add rosemary to the pan and remove from the heat.
3. Divide steaks between two plates. Top with olives, cheese and a good glug of your best peppery extra virgin olive oil.
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