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Prosciutto Steaks with Mixed Beetroot, Goat’s Cheese & Asparagus Salad

These simple and delicious steaks are the perfect mid week meal solution for those who are time poor but demand restaurant quality meals.

Prosciutto Steaks with Mixed Beetroot, Goat’s Cheese & Asparagus Salad

Serves 4

4 oyster blade steaks
4 prosciutto slices
2 tbsp olive oil, plus extra to drizzle
2 bunches asparagus, trimmed
1 large beetroot, peeled and thinly shredded
4 baby beetroots (yellow and purple), peeled, trimmed and thinly sliced
1 carrot, peeled and thinly shredded
1 tbsp pomegranate molasses
120g goat’s cheese, sliced
¼ cup pistachios, roughly chopped

Season steaks with salt and freshly ground black pepper. Wrap a slice of prosciutto around each steak. Set aside.

Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Add asparagus and cook for 6 minutes or until just tender. Remove from pan and keep warm.

Cook steaks, in batches, for 3-4 minutes each side or until medium rare. Remove from the heat, cover and rest for 10 minutes.

Meanwhile, combine beetroot, carrots, remaining oil and pomegranate molasses in a bowl; season. Top with goat’s cheese and pistachios and serve with the steaks.

Smart Tip +

Known as oyster blade steaks in New Zealand and Australia, oyster blade is also known as flat iron steaks in the United States and butlers’ steak in the UK

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