This is a perfect no-effort special meal.
3 large rump or T- bone steaks
8 slices prosciutto
1 garlic clove, crushed
1 tablespoon balsamic vinegar
100g rocket leaves
Heat a ridged grill pan until very hot. Brush the steaks with a little bit of olive oil, season with salt and freshly ground black pepper and cook them for 3-4 minutes on each side for medium rare, or longer if you prefer your meat well done. Allow the steaks to rest and cool. Grill or fry the slices of prosciutto until crisp and drain on kitchen paper.
Whisk together the garlic, vinegar and 1 tablespoon of olive oil. Drizzle over the rocket. Place the slices of prosciutto on the top. Serve with Delheim’s Grand Reserve.
Recipe & Styling: Elmarie Berry
Photography: Janine CIlliers