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.

Equipment

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

Facts

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

Cooking Skills

• Weighing
• Measuring
• Slice, Dice, Chop
• Mixing & Stirring
• Frying
• Time-keeping
• Styling