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How to make Oyster blade steak with Hasselbacks and chimichurri

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 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

Method

  • Step 1 Preheat oven to 220C or 200C fan-forced. Place 1 large baking tray in oven.
  • Step 2 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.
  • Step 3 Meanwhile, combine parsley, olive oil, lime juice, vinegar, garlic, oregano and chilli flakes in a bowl. Season.
  • Step 4 Heat a chargrill or barbecue on high. Season steaks and chargrill for 1 minute each side or until cooked to your liking.
  • Step 5 Serve potatoes and steaks drizzled with chimichurri sauce.