Oyster blade steak with hasselbacks and chimichurri
Discover a mouthwatering recipe for oyster blade steak paired with crispy hasselback potatoes and zesty chimichurri. Perfectly seasoned beef fillets complemented by a fresh parsley, lime, and garlic sauce. Easy to follow and absolutely delicious!
Cook time 35 min
Prep time 20 min
Ingredients:
4 potatoes1 cup fresh parsley
1/3 cup olive oil
2 tbsp lime juice
1 tbsp vinegar
2 garlic cloves
1 tsp dried oregano
1 tsp chili powder
4 beef fillets
Oyster blade steak, known for its rich flavor and tenderness, pairs exquisitely with the crispy, buttery goodness of Hasselback potatoes. Add a zesty chimichurri sauce, and you have a meal that's not only visually stunning but also a delight to the taste buds. This recipe strikes a balance between sophistication and simplicity, making it perfect for a weeknight meal or special occasion.
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash the potatoes thoroughly.
- Place each potato between two chopsticks or the handles of wooden spoons to prevent slicing all the way through, and make thin, even slices across the width of each potato.
- Arrange the sliced potatoes on a baking tray. Drizzle them with a bit of olive oil, ensuring some oil gets between the slices.
- Season with salt and pepper to taste.
- Bake in the preheated oven for 45-60 minutes, until the potatoes are golden and crispy.
- While the potatoes are baking, finely chop the fresh parsley and place it in a bowl.
- Add 1/3 cup of olive oil, lime juice, vinegar, minced garlic, dried oregano, and chili powder to the parsley.
- Stir the ingredients together until well combined. Adjust seasoning with salt and pepper to taste.
- Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
- Heat a large skillet or grill pan over medium-high heat.
- Season the beef fillets with salt and pepper on both sides.
- Add a small amount of olive oil to the hot skillet.
- Cook the beef fillets for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for precise cooking: 57°C (135°F) for medium-rare.
- Remove the steaks from the pan and let them rest for 5 minutes.
- Serve the beef fillets on a plate, accompanied by the crispy hasselback potatoes.
- Generously spoon the chimichurri sauce over the steaks.
- Garnish with additional fresh parsley if desired and enjoy!
Tips:
- Make sure to cut the potatoes thinly and evenly to ensure they cook uniformly and achieve maximum crispiness.
- Rest the beef fillets after cooking to allow the juices to redistribute, resulting in a more flavorful and tender steak.
- Use fresh parsley for the chimichurri sauce to achieve the best flavor. Dried parsley won't have the same impact.
- Adjust the amount of chili powder in the chimichurri if you prefer a milder or spicier sauce.
- You can prepare the chimichurri sauce in advance and store it in the refrigerator for up to a week. This allows the flavors to meld together even more.
This Oyster blade steak with Hasselbacks and chimichurri is a perfect blend of flavors and textures. The steak is tender and flavorful, the potatoes are crispy on the outside and creamy on the inside, and the chimichurri adds a fresh and zesty kick. It's a well-rounded dish that's sure to impress your family and friends. Enjoy your culinary creation!
Nutrition per serving
4 ServingsCalories 490kcal
Protein 55g
Carbohydrates 40g
Fiber 6g
Sugar 2.07g
Fat 33g
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