• Jess

Recipe: Chimichurri Feather Blade Steak

Thank you to Nick @nicksfoodblog for showing us how he cooks our tender Feather Blade Beef Steak bought from our online butchers.


  • Feather Blade Steak

  • Sea salt

  • 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.

Chimichurri Sauce

  • 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!

Did you know our online butchers delivers across the UK? Check out our online shop.

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