Blade Steaks with Lemon Herb Sauce

Ingredients for Blade Steaks with Lemon Herb Sauce

• 675g top blade beef chuck steaks (1/2 to 1 inch thick)

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 80ml extra-virgin olive oil

• 2 tablespoons coarsely chopped fresh oregano

• 2 tablespoons coarsely chopped fresh flat-leaf parsley

• 1/4 teaspoons grated fresh lemon zest

• 1 tablespoon fresh lemon juice

• 1 teaspoon chopped garlic (1 clove)

How to make Blade Steaks with Lemon Herb Sauce

Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across centre cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.

While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 60ml oil, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a food processor until finely chopped.

Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.