Featherblade (Flat Iron) Welsh Beef steak with chimichurri

Ingredients

2 x Welsh Beef flat iron steaks surface scored lightly

½tsp salt flakes

½tsp coarse black pepper

1 tbsp oil

For the chimichurri:

1 bunch parsley, flat leaves

1 bunch coriander

Small red onion, finely chopped

4tbsp extra virgin olive oil

2tbsp red wine vinegar

4 cloves garlic, crushed

½tsp chilli flakes

½tsp cumin

½tsp sea salt

Method

  1. Heat a frying pan. Cook the steak for 2-3 minutes each side for medium-rare.
  2. Set the steak aside for 5 minutes before slicing thinly against the grain.
  3. To make the chimichurri blitz all the ingredients in a food processor for a few minutes.
  4. Mix in the oil and seasoning.
  5. Smear over the steak before serving.

Facts

Featherblade steak or flatiron steak is a cheaper cut of steak however full of flavour, fairly lean and tender.

Featherblade (Flat Iron) Welsh Beef steak with chimichurri

Featherblade (Flat Iron) Welsh Beef steak with chimichurri

Lefel sgiliau:
Hawdd
Amser y rysait:
15 munud

Download (English / Cym)

Nutrition

Each serving provides:

Energy KJ 1531

Calories kcals 366

Fat 23.5g

Of which Saturates 5g

Salt 1g

Iron 6.1mg

Zinc 5.9mg

Protein 36.4g

Fibre 2g

Carbohydrates 5.7g

Of which sugars 3.8g