Blade has a strip of gristle through the middle. Cook it hot and quick, rest it, and slice across the grain, and it is one of the best-value steaks for the barbecue.
From the shop
Start with 1 kg of BBQ blade steak, about four steaks. Rump steak takes the same butter and the same time.
Make the butter first and put it back in the fridge. It should be cold and firm when it lands on the hot steak, so it melts slowly over the slices rather than running off at once.
Ingredients
- 1 kg BBQ blade steak, about four pieces
- 1 tbsp olive oil
- 50 g butter, softened
- 1 garlic clove, crushed
- 2 tbsp flat-leaf parsley, chopped
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus BBQ Blade Steak$24.99per kilogram
Angus Yearling Rump Steak$49.99per kilogram
Method
- Mix the butter with the garlic, parsley and a pinch of salt. Roll it in baking paper into a log. Refrigerate.
- Heat the barbecue grill on high. Rub the steaks with the oil. Season well.
- Cook the steaks for 3 to 4 minutes a side for medium. Blade eats better at medium than rare.
- Rest the steaks on a board for 5 minutes.
- Slice each steak across the grain. Top the slices with a round of the garlic butter.
Serve it
Serve with corn on the cob and a potato salad, or pile the slices into rolls for a crowd.