Blade Steak in a Green Herb Marinade

Prep: 15 mins
Cook: 12-22 mins

• 4 top blade steaks, 350 g/ 12 oz each

Marinade

• 4 tbsp olive oil

• 1 tbsp light muscovado sugar

• 2 tbsp red wine vinegar

• 2 tbsp chopped fresh flat-leaf parsley

• 2 tbsp chopped fresh basil

• 2 tbsp chopped fresh tarragon

• 2 tbsp chopped fresh thyme

• 2 garlic cloves, crushed

• 1 tsp salt

• 1 tsp pepper

1. Put all of the ingredients of marinade in a shallow non-metallic dish, large enough to hold all of the steaks in a single layer. Mix the ingredients.

2. Add the steaks to the marinade, turning a few times to coat. Cover and chill in the fridge for a minimum of 4 hours, or up to 12 hours if time allows. Turn once, mid-way through marinating.

3. Transfer from the fridge one hour before cooking, to allow the meat to return to room temperature. Discard the marinade.

4. Preheat a griddle pan over high heat and cook the steaks for 5 minutes on each side for medium-rare, or until cooked to your liking. Cook the steaks in batches if necessary. Set aside to rest for 7 minutes before serving.