Oyster blade steak with hasselbacks and chimichurri
Oyster blade steak pairs beautifully with crispy Hasselback potatoes and zesty chimichurri sauce, offering a delicious balance of flavors. This dish is simple to prepare, making it suitable for both weeknight dinners and special occasions.
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!
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!
Oyster blade steak with hasselbacks and chimichurri FAQ:
Bake the Hasselback potatoes in a preheated oven at 200°C (400°F) for 45-60 minutes, or until they are golden and crispy.
Cook the beef fillets for about 3-4 minutes on each side. For precise doneness, use a meat thermometer; medium-rare is reached at an internal temperature of 57°C (135°F).
Yes, you can use other varieties of potatoes like Yukon Gold or sweet potatoes. Just ensure they are similar in size for even cooking.
Store leftover chimichurri sauce in an airtight container in the refrigerator for up to one week. It can also be frozen for longer storage.
If you don't have lime juice, you can substitute it with lemon juice. The flavor will vary slightly, but it will still complement the dish well.
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.
Nutrition per serving
4 ServingsCalories 490kcal
Protein 55g
Carbohydrates 40g
Fiber 6g
Sugar 2.07g
Fat 33g
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