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 with hasselbacks and chimichurri

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:

4 potatoes
800g
1 cup fresh parsley
60g
1/3 cup olive oil
80g
2 tbsp lime juice
30g
1 tbsp vinegar
16g
2 garlic cloves
6g
1 tsp dried oregano
5g
1 tsp chili powder
5g
4 beef fillets
640g

Instructions:

1. Prep the Potatoes:
- 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.
2. Bake the Hasselback Potatoes:
- 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.
3. Make the Chimichurri Sauce:
- 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.
4. Cook the Beef Fillets:
- 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.
5. Serve:
- 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 Size410 grams
Energy
Calories 490kcal24%
Protein
Protein 55g36%
Carbohydrates
Carbohydrates 40g11%
Fiber 6g15%
Sugar 2.07g2%
Fat
Fat 33g40%
Saturated 8g27%
Cholesterol 150mg-
Vitamins
Vitamin A 90ug10%
Choline 150mg27%
Vitamin B1 0.30mg25%
Vitamin B2 0.81mg62%
Vitamin B3 13mg78%
Vitamin B6 1.89mg111%
Vitamin B9 70ug17%
Vitamin B12 7ug305%
Vitamin C 60mg69%
Vitamin E 1.30mg9%
Vitamin K 260ug218%
Minerals
Calcium, Ca 100mg7%
Copper, Cu 0.43mg48%
Iron, Fe 9mg82%
Magnesium, Mg 90mg22%
Phosphorus, P 590mg47%
Potassium, K 1610mg47%
Selenium, Se 45ug84%
Sodium, Na 150mg10%
Zinc, Zn 8mg76%
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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