BBQ Blade Steak with Chimichurri & Charred Vegetable

Ingredients

• 1-1.2kg Our Cow Grass Fed Blade Steak
• Olive oil
• Sea salt & cracked black pepper

Chimichurri

• 1 cup flat-leaf parsley, finely chopped
• 2 tbsp oregano or coriander, finely chopped
• 2 cloves garlic, finely minced
• ½ tsp chilli flakes (optional)
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil

To Serve:

• Zucchini, capsicum, red onion or corn, cut for grilling
• Lemon wedges

Method

1. Prepare the steak: Remove the blade steak from the fridge 30 minutes before cooking. Pat dry, rub lightly with olive oil and season generously.
2. Make the chimichurri: Combine all chimichurri ingredients in a bowl. Season to taste and set aside to let the flavours develop.
3. Heat the BBQ: Preheat the BBQ or grill to medium heat and lightly oil the grates.
4. Cook the steak: Grill the blade steak for 5-6 minutes per side until medium. Avoid high heat, as blade steak benefits from steady cooking.
5. Rest and slice: Rest the steak for at least 10 minutes. Slice thinly across the grain.
6. Char the vegetables: Grill vegetables until lightly charred and tender.
7. Serve: Arrange the steak on a platter, spoon over the chimichurri, and serve with charred vegetables and lemon.

Tip: Blade steak shines when rested properly. Slice thin, don’t rush it. Resting and slicing correctly is everything.