The meat has been sliced into 2 – 3cm thick slices to make steaks which can be quickly pan-fried or barbecued
Put the steaks on shallow platter and drizzle well with olive oil and season with salt and freshly ground black pepper. Turn the steaks over a few times until coated with oil.
Panfry or barbecue over moderate to high heat for about 3 minutes on each side or until medium, less time if you like it rarer. Remove from the pan and serve.
A quick sauce can be made by pouring the residual fat from the pan and adding a knob of butter. Let it bubble and brown slightly then quickly add the juice of a lemon. Let it bubble again then add some chopped parsley. Taste, season and pour over the steaks.
