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Oyster Blade Steak with easy Hasselback Roasts and Chimichurri

Oyster Blade Steak with easy Hasselback Roasts and Chimichurri

Oyster Blade Steak with easy Hasselback Roasts and Chimichurri

  • Prepare time35 minutes
  • Cooking Time20 minutes
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Ingredients

Product used:
Roast Potatoes Rosemary & Garlic 650g
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 fresh lime juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried chilli flakes
  • 4 oyster blade steaks

Method

1.Preheat oven to 220C or 200C fan-force. Place 1 large baking tray in oven.
2.Place potatoes on hot tray. Roast for 20 minutes. Using a sharp knife, thinly slice (without cutting right through) potatoes, and spray with oil. Roast an additional 15 minutes or until crunchy.
3.Meanwhile, prepare the chimichurri sauce: combine parsley, olive oil, lime juice, vinegar, garlic, oregano and chilli flakes in a bowl. Season as desired.
4.Heat a chargrill or barbecue on high. Season steaks and chargrill for 1 minute each side or until cooked to your liking.
5.Serve potatoes and steaks drizzled with chimichurri sauce.