X Blade Cut Steak Tacos

Cross Cut Blade Tacos with Chimichurri Sauce

Ingredients

For the Cross Cut Blade:

• 1 New Zealand beef cross cut blade
• Salt and black pepper to taste

For the Chimichurri Sauce:

• 1/3 cup Italian parsley, finely chopped
• 3 garlic cloves, crushed and diced
• 1/3 cup olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp chili flakes
• 2 tsp red wine vinegar

For the Tacos:

• Corn tortillas
• Grilled corn (optional)

Method

Preparing the Cross Cut Blade:

1. Trim the fat cap and silver skin off the top of the cross cut blade, leaving the silver skin and collagen inside.
2. Slice the meat slightly thicker than a schnitzel for a nice sear.
3. Season the slices with salt and black pepper.
4. Heat your grill plate on the outdoor fireplace.
5. Sear the beef slices for 1 minute per side until nicely browned.
6. Let the seared meat rest for 1 minute.

Making the Chimichurri Sauce:

1. In a bowl, combine the finely chopped Italian parsley, crushed garlic cloves, olive oil, salt, black pepper, dried oregano, chili flakes, and red wine vinegar.
2. Mix well until all ingredients are combined.

Grilling the Corn:

1. Grill the corn over hot coals until slightly charred.
2. Once grilled, slice the corn off the cob.

Assembling the Tacos:

1. Heat the corn tortillas on the grill plate until warm.
2. Place a slice of seared cross cut blade on each tortilla.
3. Top with grilled corn if using.
4. Drizzle with chimichurri sauce.

Serving:

1. Serve the tacos immediately while warm.
2. Enjoy your delicious Cross Cut Blade Tacos with Chimichurri Sauce!