Top Blade Steak with Gremolata

Top Blade Steak with Gremolata is a simple yet sophisticated grilled dish. In this recipe we show you how to prepare the Flat Iron Steak perfectly. We serve it with a homemade gremolata with fresh parsley, garlic and lemon.

Servings

2 servings

Prep Time

10 minutes

Cook Time

15 minutes

The star of this recipe is, of course, the Top Blade Steak. It is also called Oyster Blade (in Australia), Flat Iron or shoulder shank. It is cut from the shoulder of beef and is hardly known in Germany. Also known internationally as Shoulder Top Blade, this delicate blade can be used in many different ways. As a rectangular, flat cut after removal of the strong central tendon, this part of the medial flexor muscle was one of the first so-called "new steak cuts" in the USA. It was discovered during research at the Institute of Agriculture and Natural Resources at the University of Nebraska in Lincoln. Because of its shape, reminiscent of an old iron, it was marketed as Flat Iron Steak. Up to 45 million kilograms of this special cut from part of the beef shoulder, which was often made into minced meat in the past, are sold in the USA every year.

For this recipe, we used a Jack's Creek F1 Wagyu Flat Iron from Albers Food, which impresses with its sensational marbling and incredible tenderness.

The following ingredients are needed for the gremolata:

- 40 g flat-leaf parsley

- 1 organic lemon

- 2 cloves of garlic

- 40 ml olive oil

- 1 tsp salt flakes

The following ingredients are needed for this recipe:

- 1 x Flat Iron / Top Blade Steak (400 g heavy).

- 2 tbsp gremolata

- 1 pinch of fleur de sel

Preparation of the gremolata

Before we take care of the steak, we prepare the gremolata. This is a herb and spice mixture from Lombardy with parsley, garlic and lemon zest. The gremolata convinces with fresh flavours and should therefore be prepared fresh and served together with the grilled steak.

Finely chop the parsley and garlic, grate the lemon zest and mix all the ingredients together in a bowl.

Grilling the Top Blade Steak

When the Top Blade Steak is parried and trimmed, it is a fairly flat muscle. It is therefore an ideal piece for short roasting, which should be grilled hot over a high heat. We prepared the Flat Iron Steak on the Boston Black Pro 6 SIKR Turbo II.

The grill is fully heated up for 10 minutes and when the turbo zones in the grill glow red, the grill is ready for the steak. As our Top Blade Steak has plenty of intramuscular fat, there is no need to oil the steak or the grill grate.

Since the Turbo Zone of the Boston Black provides temperatures of up to 800 °C and well over 400 °C are directly applied to the grate, the steak is grilled for a maximum of 90 seconds per side.

Once the steak is grilled on both sides, it is placed on the grill's warming rack and the burners are turned down to 120°C. The steak is then grilled in the indirect area of the grill. In the indirect area of the grill, the Top Blade Steak is then pulled to the desired core temperature. In our case, we pulled the steak to 55 °C. Given the thickness of the steak, this should only take a few minutes.

When the steak has reached the desired core temperature, it is removed from the grill and left to rest for 4-5 minutes before being cut. Then cut it into slices about 5 mm thick, sprinkle with fleur de sel and spread the gremolata over the steak.