Welsh Beef Featherblade Steak with Chimichurri


2 Celtic Pride PGI featherblade steaks (code 42660), surface scored lightly
½ tsp salt flakes
½ tsp coarse black pepper

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


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.

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