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As the weather warms up, it’s time to dust off the BBQ and enjoy fresh, vibrant flavours. Our Beef Blade Steak is a fantastic choice for spring and summer grilling — packed with flavour, tender when cooked properly, and more affordable than premium cuts.
This recipe pairs grilled blade steak with a zesty homemade chimichurri, making it the ultimate dish for backyard gatherings, family BBQs, or a relaxed weeknight dinner. At Tender Gourmet Butchery, we’re proud to supply locally sourced, grass-fed beef, ensuring your steak is as healthy as it is delicious.
Prep Time: 15 minutes (plus 1 hour marinating) | Cook Time: 12–15 minutes | Serves: 4
Ingredients
To make this spring BBQ favourite, you’ll need fresh grass-fed beef and a few pantry staples:
- 2X TGB Beef Blade Steaks (around 300g each)
- 3X garlic cloves, minced
- 3X tbsp olive oil
- 1X tsp smoked paprika
- 1X tsp dried oregano
- Juice of 1 lemon
- Salt & cracked black pepper
For the Chimichurri:
- 1X cup fresh parsley, finely chopped
- 3X tbsp red wine vinegar
- 2X garlic cloves, minced
- ½ cup olive oil
- 1X tsp dried chilli flakes (optional)
- Salt & pepper to taste
Method
Grilling Beef Blade Steak to perfection is easier than you think, but it’s all about the right preparation and timing. Blade steak is a hardworking cut with plenty of flavour, so treating it with care makes all the difference. A good marinade helps break down the fibres, while high-heat grilling locks in juices and creates that irresistible char. By following these simple steps, you’ll turn an affordable cut into a tender, restaurant-quality meal that’s perfect for spring BBQs.
- In a bowl, combine garlic, olive oil, smoked paprika, oregano, lemon juice, salt, and pepper. Rub marinade generously over steaks. Cover and refrigerate for at least 1 hour.
- Heat BBQ or grill pan to medium-high. Sear steaks for 5–6 minutes per side until medium-rare to medium (55–60°C internal temp).
- While the steaks rest, whisk together parsley, vinegar, garlic, olive oil, and chilli flakes to make the chimichurri sauce.
- Slice blade steak against the grain and drizzle with chimichurri before serving.
This simple process elevates the humble blade steak into a vibrant dish full of smoky depth and fresh herbaceous flavour. What makes it even better is its versatility — you can enjoy it straight off the BBQ with a crisp garden salad, slice it thin for gourmet steak sandwiches, or pair it with roasted potatoes for a heartier meal. The bright chimichurri cuts through the richness of the beef, balancing every bite and making it a standout dish for spring and summer gatherings. Whether you’re entertaining friends outdoors or just treating the family to a midweek feast, this recipe proves that Beef Blade Steak can be just as exciting as premium cuts when prepared the right way.
Butcher’s Tip
- Tenderising matters: Blade steak benefits from marinating — citrus and olive oil help break down fibres.
- Cook medium-rare: Overcooking can make it tough, so aim for 55–60°C.
- Rest before slicing: Let steaks rest for 5 minutes to lock in juices.
- Slice against the grain: This shortens muscle fibres and ensures tenderness.
Health Benefits of Grass-Fed Beef Blade Steak
- Rich in protein → supports muscle repair and energy.
- Good source of iron & B12 → essential for energy and red blood cells.
- Lower in unhealthy fats compared to grain-fed alternatives.
That’s why at Tender Gourmet Butchery, we only stock locally sourced grass-fed beef, ensuring a healthier and tastier choice for your family.
Why Choose TGB for Your BBQ?
At Tender Gourmet Butchery, our beef stands out because it’s:
- Grass-fed and locally sourced for better nutrition and flavour.
- Expertly prepared by award-winning butchers.
- Available in convenient cuts, including blade steak, ribeye, and scotch fillet.
When you want your BBQ to impress, nothing beats TGB quality.
Get your Beef Blade Steak today from Tender Gourmet Butchery Hornsby or order online for delivery. Perfect for BBQ season — taste the difference of premium grass-fed beef.
