Method

Feather steak is a cut from the shoulder (also called feather blade). Although it can be tough, it has lots of flavour and the bashing it in this recipe helps to tenderise it. If you can’t find feather steak, then rump would also be good.

1. Place the steaks on a board and season with salt and pepper. Lay 4 sage leaves on each steak, then cover each one with 3 slices of prosciutto. Take a meat hammer or heavy rolling pin and pummel the steaks so that the prosciutto sticks to them, then lightly oil the steaks.

2. Get a griddle pan or barbecue really hot. Add the steaks and cook, turning to your liking. Allow the steaks to rest for 5 mins, then serve with salsa picante and herbs of your choice, dressed with a little olive oil, lemon juice and seasoning.

3. For the salsa picante, combine all the ingredients and season to taste.

Recipe taken from Jamie Magazine. © Jamie Oliver. Photography © David Loftus. jamieoliver.com