Blade is normally a tough piece of meat, however by using this slow cooking method they are beautifully tender and juicy. They should not be cooked beyond medium rare.1 blade steak, 1¼-inches (3-cm) thick, about 1.5 lb (750 g)
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
Dry Rub
1 tsp (5 mL) chili powder
1 tsp (5 mL) smoked Spanish paprika
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried oregano
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
Dry Rub
1 tsp (5 mL) chili powder
1 tsp (5 mL) smoked Spanish paprika
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried oregano
1. Brush steak with oil and season with salt and pepper.
2. Combine chili powder, paprika, thyme and oregano. Sprinkle over steak.
3. Preheat barbecue to medium, about 300ºF (150ºC).
4. Place steak on grill and barbecue for 6 minutes. Give the steak a quarter turn then grill another 6 minutes. Flip steak over and grill 6 minutes longer. Give the steak another quarter turn and grill 4 to 6 minutes longer. Steak should be medium-rare or about 135ºF (60ºC) on an instant-read thermometer. Let meat sit for 5 minutes.
5. Carve into thin slices against the grain.
2. Combine chili powder, paprika, thyme and oregano. Sprinkle over steak.
3. Preheat barbecue to medium, about 300ºF (150ºC).
4. Place steak on grill and barbecue for 6 minutes. Give the steak a quarter turn then grill another 6 minutes. Flip steak over and grill 6 minutes longer. Give the steak another quarter turn and grill 4 to 6 minutes longer. Steak should be medium-rare or about 135ºF (60ºC) on an instant-read thermometer. Let meat sit for 5 minutes.
5. Carve into thin slices against the grain.
Serves 2 to 3
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