Ten minutes with a knife buys you the barbecue's best-kept secret
Inside every blade steak there's a flat-iron trying to get out — you just have to remove the seam of gristle running through the middle. It's honestly a ten-minute job with a sharp knife, and what you're left with are trim, even steaks that barbecue beautifully: tender, big-flavoured, and built for high heat. Do it once and you'll never look at blade the same way again. Fire up the barbecue, keep the seasoning simple, and slice it across the grain — that's the whole game.
Ingredients
- 430g Your Farmer grass-fed blade steak (2 steaks)
- 3 tbsp olive oil
- 2 tsp flaked salt
- 1 tsp cracked black pepper
- 2 tbsp finely chopped parsley (for the board sauce)
- 1 clove garlic, finely chopped (for the board sauce)
- Squeeze of lemon juice (for the board sauce)
- Pinch of chilli flakes (optional, for the board sauce)
Instructions
Work with the steaks cold from the fridge — firm meat is far easier to trim. Lay one flat and find the pale seam of gristle running through the centre.
430g blade steakWith a long, sharp knife held flat against the seam, slide along its top side in smooth strokes to free the upper piece of meat. Flip and repeat under the seam. Repeat with the second steak — you now have four trim, even mini flat-irons. Save the seams for the stock bag.
Rub the steaks with 1 tablespoon of the oil, season all over with the salt and pepper, and let them stand for 20 minutes while the barbecue heats to high.
1 tbsp olive oil2 tsp flaked salt1 tsp cracked pepperBarbecue over direct high heat for 2 to 3 minutes per side for medium-rare — these are thin, even pieces and they cook fast. Pull them the moment they feel springy rather than firm.
While they rest for 8 minutes, pile the parsley, garlic, chilli flakes and remaining oil onto a serving board with the lemon juice and chop-mix them together with a pinch of salt.
2 tbsp parsley1 clove garlic2 tbsp olive oilsqueeze of lemonSlice the rested steaks across the grain, roll the slices through the board sauce and juices, and serve straight off the board.
Appears in
Pack B & Pack D shares — Blade (~430g)
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What a Flat-Iron Actually Is
The flat-iron is one of butchery's better magic tricks. Blade muscle is genuinely tender — its one flaw is the sheet of connective tissue running through the middle, which is why whole blade steaks get sent to the slow cooker. Take that seam out and what's left grills like a premium steak: even thickness, fine grain, and the big, beefy flavour that hard-working shoulder muscle carries. Butchers charge accordingly when they do the trimming. Do it yourself on a Your Farmer® blade pack — about 430g, two steaks, from Pack B and Pack D beef shares — and you get the same result for braising-cut money, plus the quiet satisfaction of a job done with your own knife. Go slowly on the first steak; the second takes half the time.
Swaps and Variations
No barbecue? A ripping-hot grill pan or heavy frying pan does the identical job indoors — same times, windows open. The board sauce is endlessly flexible: swap in coriander and lime for tacos, or go full chimichurri with oregano and red wine vinegar. And here's a share tip worth knowing: the BBQ steak in Pack A and Pack C shares is oyster blade — the same muscle family, already flat — so the technique on the barbecue carries straight across. For the broader hot-and-fast playbook, our BBQ steak night guide has you covered.
Storage and Leftovers
Trimmed raw flat-irons keep, well wrapped, for 2 days in the fridge — so you can do the knife work on Thursday for Saturday's barbecue. They also freeze well for up to 3 months if you trim the whole pack ahead. Cooked leftovers keep 3 days: don't reheat them — warmed-over steak toughens — just slice thin and cold into a steak sandwich with mustard, or lay the slices over a rocket and parmesan salad. The trimmed seams aren't rubbish — bag them in the freezer with your bones and they'll pull their weight in the next stock.
Blade lands in every second delivery when you reserve a grass-fed beef share — and now you know both of its lives.
Frequently asked questions
What knife do I need for the trimming?
I cut through the meat in a few spots. Is it ruined?
How do I tell medium-rare without a thermometer?
Can I cook the blade steaks whole instead of trimming them?
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