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.
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
Featherblade (Flat Iron) Welsh Beef steak with chimichurri
- Skill level:
- Low - Medium
- Recipe time:
- 30 mins
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.
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