Featherblade (Flat Iron) Welsh Beef steak with chimichurri


  • 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


  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.


  • Raw meat chopping board
  • Small frying pan
  • Cooking tongs
  • Sharp knife
  •  Chopping board for cooked meat
  • Small food processor/ chopper
  • Serving dish or slate.


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

Cooking Skills

  • WeighingWeighing
  • MeasuringMeasuring
  • Slice, Dice, ChopSlice, Dice, Chop
  • Mixing & StirringMixing & Stirring
  • FryingFrying
  • Time-keepingTime-keeping
  • StylingStyling

Featherblade (Flat Iron) Welsh Beef steak with chimichurri

Featherblade (Flat Iron) Welsh Beef steak with chimichurri

Skill level:
Low - Medium
Recipe time:
30 mins

Download (English / Cym)

Top tips

  • If you don’t have a food processor, prepare the onion, chilli and garlic by hand. Mix everything together in a mixing bowl.
  • If you are using wooden skewers soak them in water before using them so they don’t burn under the grill.
  • Try serving with low fat hummus or tzatziki.
  • The grill pan gets hot so remember to use oven gloves.
  • It’s important to rest your steak for at least 5 minutes before slicing, this keeps the juices within the steak and makes it more tender.


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