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!
- 10 Apr 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 490kcal | 24% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 15% |
| Sugar 2.07g | 2% |
| Fat | |
| Fat 33g | 40% |
| Saturated 8g | 27% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 150mg | 27% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.81mg | 62% |
| Vitamin B3 13mg | 78% |
| Vitamin B6 1.89mg | 111% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 7ug | 305% |
| Vitamin C 60mg | 69% |
| Vitamin E 1.30mg | 9% |
| Vitamin K 260ug | 218% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 9mg | 82% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 1610mg | 47% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 8mg | 76% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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