Featherblade (Flat Iron) Welsh Beef Steak with Chimichurri

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Thursday 21st December 2017


  • 2 x beef flat iron steaks surface scored lightly
  • ½tsp salt flakes
  • ½tsp coarse black pepper
  • 1tbsp

For Chimichurri:

  • 1 bunch parsley, flat leaves
  • 1 bunch coriander
  • Small red onion, finely chopped
  • 4 tbsp extra virgin olive oil
  • 2tbsp red wine vinegar
  • 4 cloves garlic, crushed
  • ½ tsp chilli flakes
  • ½ tsp cumin
  • ½ tsp 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.

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