Jamie Oliver’s flash steak and salsa picante

Whether you are cooking indoors or out, Jamie’s ham-wrapped steaks from his Italian restaurant are full of the flavours of summer. "Good Italian food can be so simple but it's got to have attitude and be properly made," says Jamie.

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes


18 quartered multicoloured plum tomatoes
6 deseeded and sliced plum tomatoes
2 finely chopped garlic cloves
large handful finely chopped basil leaves
75ml olive oil
juice of ½ lemon
4 feather or rump steaks
16 sage leaves
12 slices prosciutto


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.

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