Entree: Montenegro – National Cuisine – Његушки одрезак Njeguški odrezak (Steak topped with smoked ham and cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 4 sirloin steaks, approx. 8 oz (225 g) each
- 6 oz (170 g) Njeguški pršut (smoked mountain ham), thinly sliced
- 6 oz (170 g) Njeguški cheese or kačkavalj, sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, thinly sliced, approx. 5 oz (150 g)
- 2 cloves garlic, minced, approx. 6 g
- 1/4 cup (60 ml) dry white wine or rakija
- 1 tsp (5 g) smoked paprika
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving

Instructions

1. Remove steaks from the refrigerator 30 minutes before cooking and pat dry; season both sides with salt, pepper and smoked paprika.
2. Heat olive oil and butter in a large heavy skillet over medium-high heat until shimmering. Sear steaks 3–4 minutes per side for medium-rare (adjust time for desired doneness). Transfer steaks to a warm plate and tent loosely with foil.
3. Reduce heat to medium, add the sliced onion to the same skillet and sauté until softened, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Deglaze the pan with the white wine or rakija, scraping up browned bits; simmer until liquid reduces by about half, about 2–3 minutes.
5. Return steaks to the skillet. Top each steak with a layer of Njeguški pršut slices and then the cheese. Cover the skillet and cook 1–2 minutes more, until the cheese melts and the ham is warmed through.
6. Transfer steaks to plates, spoon pan sauce and onions over them, garnish with chopped parsley and serve with lemon wedges.