Oyster Blade Steak With Hasselbacks And Chimichurri

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Serve these succulent steaks with retro-style Hasselback potatoes and spicy chimichurri sauce.

The ingredient of Oyster Blade Steak With Hasselbacks And Chimichurri

• 800g pkt mccain roast potatoes rosemary and garlic
• 1 cup firmly packed flat leaf parsley finely chopped
• 1 3 cup extra virgin olive oil
• 2 1 2 tablespoons lime juice see note
• 1 tablespoon red wine vinegar
• 1 garlic clove crushed
• 1 teaspoon dried oregano
• 1 4 teaspoon dried chilli flakes
• 4 beef oyster blade steaks

The Instruction of oyster blade steak with hasselbacks and chimichurri

• preheat oven to 220c or 200c fan forced place 1 large baking tray in oven
• place potatoes on hot tray roast for 20 minutes using a serrated knife thinly slice without cutting right through potatoes see note return to tray and spray with oil roast for 15 minutes or until crunchy
• meanwhile combine parsley olive oil lime juice vinegar garlic oregano and chilli flakes in a bowl season
• heat a chargrill or barbecue on high season steaks and chargrill for 1 minute each side or until cooked to your liking
• serve potatoes and steaks drizzled with chimichurri sauce

Nutritions of Oyster Blade Steak With Hasselbacks And Chimichurri

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