Recipe: Chimichurri Feather Blade Steak
Cracked black pepper
Extra virgin olive oil
Fresh rosemary (finely chopped)
Fresh oregano (finely chopped)
1 shallot (finely chopped)
Juice of half a lemon
2 cloves of garlic (finely chopped)
Fresh chilli (finely chopped)
Fresh parsley (finely chopped)
Fresh mint (finely chopped)
1 tablespoon of sherry vinegar
Dry the steak with a paper towel.
Sprinkle and rub the sea salt, pepper, olive oil, rosemary, oregano, shallot and lemon juice over the surface of the meat (both sides).
Drizzle 1 teaspoon of the olive oil over the meat and rub the surface to coat. Repeat with the other side with 1 teaspoon of oil.
Leave meat to marinade for a minimum of 1 hour.
Heat grill or BBQ to medium heat.
Grill: Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.
Once the grill or BBQ is nice and hot, add the steak to the grill or BBQ, flipping halfway through, roughly 8 to 10 minutes for medium-rare, 10-12 for medium.
Allow the steak to rest for 10 minutes before slicing.
Mix the garlic, chilli, parsley, mint and sherry vinegar in a bowl or blender.
Slowly add ½ cup of the olive oil (whilst mixing/whisking) until smooth and slightly thickened.
Finally drizzle the chimichurri sauce over the steak, grab some sides, a cold beer, and enjoy!