Steak & prosciutto skewers with sage & thyme

Steak & prosciutto skewers with sage & thyme

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(1 ratings)

Ready in 20-30 mins

Easy

Serves 6
These versatile skewers are roasted in the oven, or you can grill or barbecue them if you prefer

Nutrition and extra info

Nutrition: per serving

  • kcal353
  • fat12g
  • saturates4g
  • carbs27g
  • sugars0g
  • fibre1g
  • protein36g
  • salt1.47g
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Ingredients

  • 3 lemons, each cut into 8 wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 24 fresh bay leaves
  • 12 slices of prosciutto, halved, crossways
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 6 thick slices of coarse-textured bread, such as a country loaf, each cut into 4 rough chunks
  • 4 thick fillet steaks, each cut into 6 big cubes
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful of sage and thyme, finely chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

Method

  1. Heat oven to 220C/fan 200C/gas 7. Thread the ingredients onto skewers in the following order for tastiest results: lemon, bay leaf, prosciutto, bread, steak, lemon, bay leaf, prosciutto, bread, steak, bay leaf – you will have 12 skewers. Put them on a baking sheet and drizzle with olive oil. Can be prepared a day ahead and kept in the fridge.

  2. Sprinkle with the herbs, and seasoning if you want to. Roast for 5 mins then turn and cook a further 3 mins or until the bread is crisp and the steak cooked.

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Comments, questions and tips

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dtemple
24th Nov, 2015
3.8
I've been making these skewers regularly since I first saw them in the magazine in 2004. I never seem to have prosciutto or sage but it doesn't matter, these are lovely. It's handy having a small bay tree in the garden, but it's so easy to put these together especially on a summer's evening. I often cook these under a medium grill too.
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