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
