Prego

Instructions

1. Lay the 150 g steak between two sheets of cling film and beat it with the flat of a heavy knife or a mallet until an even 5 mm thick, a prego must be thin enough to cook in seconds. Nick the fat edge in two or three places so it does not curl.
2. Crush 2 cloves of garlic with 0.5 tsp of coarse sea salt to a rough paste and smear it over both sides of the steak. Add the bay leaf, torn in half, grind over 0.25 tsp of black pepper and pour on 2 tbsp of dry white wine. Cover and leave at room temperature for 30 minutes, turning once.
3. Lift the steak from the marinade and scrape the garlic back into the dish, keeping the wine, garlic left on the meat will scorch. Pat the surface dry with kitchen paper. Set a heavy frying pan over the highest heat with 1 tsp of olive oil until it just begins to smoke.