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Featherblade (Flat Iron) Welsh Beef steak with chimichurri

  • Prep time 20 mins
  • Cook time 8 mins
  • Serves 2

Ingredients

  • 2 PGI Welsh Beef flat iron steaks, surface scored lightly
  • ½ tsp salt flakes
  • ½ tsp coarse black pepper
  • 1 tbsp

For the chimichurri:

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

Nutrition

  • Energy: 1531 KJ
  • Calories: 366 kcals
  • Fat: 23.5 g
  • Of which saturates: 5 g
  • Salt: 1 g
  • Iron: 6.1 mg
  • Zinc: 5.9 mg
  • Protein: 36.4 g
  • Fibre: 2 g
  • Carbohydrates: 5.7 g
  • Of which sugars: 3.8 g

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.
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