Oyster Blade Steak With Hasselbacks And Chimichurri Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, combine the olive oil, garlic, parsley, oregano, salt, and pepper. Rub the mixture all over the oyster blade steak and let it marinate for at least 30 minutes.
• STEP 3.Meanwhile, preheat the oven to 425°F (220°C). Slice the potatoes thinly, leaving the bottom intact. Place the potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Bake the potatoes for 40-45 minutes, or until golden and crispy.
• STEP 5.While the potatoes are baking, grill the marinated oyster blade steak for 4-5 minutes per side, or until cooked to your desired doneness. Let the steak rest for a few minutes before slicing.
• STEP 6.To make the chimichurri sauce, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
• STEP 7.Serve the sliced oyster blade steak with the hasselback potatoes and drizzle with the chimichurri sauce. Enjoy!

Cooking Tips

• Make sure to let the oyster blade steak marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• For extra crispy hasselback potatoes, brush them with melted butter before baking.
• You can adjust the amount of garlic and herbs in the chimichurri sauce according to your taste preferences.

Storage and Serving

• Leftover oyster blade steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak in a hot skillet or grill for a few minutes until warmed through.
• Serve the leftovers with fresh chimichurri sauce and reheated hasselback potatoes for a delicious meal.