recipe by Lori Ross
8oz tenderloin, sirloin, rib or rump steak, sliced into three pieces
olive oil for drizzling
2 tbsp chives, chopped
4 Lemon wedges
Place the meat between two pieces of plastic wrap on flat surface. Using a rolling pin or meat hammer, beat and flatten until thin and tender. To serve, place the meat on a serving plate and drizzle with olive oil. Season, to taste, with sea salt, freshly ground black pepper. Garnish the chives and lemon wedge and serve immediately.