Jamie’s Flash Steak Recipe

This Jamie’s Flash Steak Recipe is a quick and juicy recipe, which is made with tender feather steaks and salty prosciutto. It’s the perfect 30-minute meal, ready in about 25 minutes.

Jamie’s Flash Steak Recipe Ingredients

STEAK

• 4 feather steaks
• 16 fresh sage leaves
• 12 slices of prosciutto
• A few sprigs of fresh soft herbs, such as parsley
• Extra virgin olive oil
• 1 lemon

SALSA PICANTE

• 12 ripe cherry tomatoes, mixed colors if possible
• 6 ripe baby plum tomatoes
• 6 ripe plum tomatoes
• ½ a bunch of fresh basil
• 2 cloves of garlic
• 80ml extra virgin olive oil
• ½ a lemon

How To Make Jamie’s Flash Steak Recipe

1. Make the Salsa: Quarter the cherry and baby plum tomatoes. Deseed the larger plum tomatoes and cut them into strips. Pick and slice the basil leaves. Peel and finely slice the garlic. Place everything into a bowl with the olive oil and the juice of half a lemon. Toss well and season to taste with sea salt and black pepper.
2. Prepare the Steaks: Place the steaks on a board and season them with salt and pepper. Lay 4 sage leaves on each steak, then cover each one with 3 slices of prosciutto, overlapping them slightly.
3. Pummel the Steaks: Use a meat hammer or a rolling pin to gently but firmly pound the steaks. This helps the prosciutto and sage adhere to the meat and also tenderizes the steak. Lightly oil the steaks.
4. Cook the Steaks: Get a griddle pan or barbecue screaming hot. Add the steaks and cook for 1-2 minutes per side for rare, or to your liking, turning frequently.
5. Rest and Serve: Allow the steaks to rest on a board for 5 minutes. Serve whole or sliced, topped with the salsa picante, a scattering of chopped fresh herbs, and an extra drizzle of olive oil and lemon juice.

Recipe Tips

• What is feather steak? Feather steak (or flat iron steak) is a flavorful and relatively inexpensive cut from the shoulder. It’s known for being tender, but it’s best cooked quickly over high heat to prevent it from becoming tough.
• How do I avoid overcooking flash steak? The key is high heat and a short cooking time. Have your pan incredibly hot before the steak goes in. For a thin cut like this, 1-2 minutes per side is often enough for a perfect medium-rare.
• Why pummel the steak with prosciutto? Pounding the steak does two things: it tenderizes the meat, and it mechanically presses the prosciutto and sage into the surface of the steak, ensuring they stick during the high-heat cooking process.
• What does it mean for a pan to be “screaming hot”? This is a Jamie Oliver term for a pan that is as hot as you can get it. You should see a slight shimmer in the oil and maybe a tiny wisp of smoke just before you add the steaks. This ensures a fantastic sear.

What To Serve With Flash Steak

This quick and flavorful steak is delicious with simple, fresh sides.

• Roasted new potatoes or crispy fries
• A simple arugula or watercress salad
• Steamed green beans or asparagus
• Crusty bread to mop up the juices

How To Store Leftovers

• Refrigerate: Store leftover steak and salsa in separate airtight containers in the refrigerator for up to 2 days. The steak is best enjoyed cold and thinly sliced in a salad or sandwich, as reheating can make it tough.

Flash Steak Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 10g
• Protein: 45g
• Fat: 38g
• Saturated Fat: 10g
• Sodium: 900mg
• Fiber: 3g
• Sugar: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Next-level Steak & Onion Sandwich Recipe
• The ultimate steak & roasties Recipe
• Gary Barlow’s Scrumptious Steak & Stout Pies Recipe