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
- Heat a frying pan. Cook the steak for 2-3 minutes each side for medium-rare.
- Set the steak aside for 5 minutes before slicing thinly against the grain.
- To make the chimichurri blitz all the ingredients in a food processor for a few minutes.
- Mix in the oil and seasoning.
- 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
- Lefel sgiliau:
- Hawdd
- Amser y rysait:
- 15 munud
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