Introducing the merlot steak. It’s similar in appearance to the flat iron, but has a finer texture. The cut comes from the higher part of the shank. Although the muscle has done more work than a fillet cut, it is equally if not, more flavoursome The secret to a successful cook is grill quickly over a high heat and slice across the grain. Serve with a freshly made chimichurri, spring greens and dinner is done.

serves 2 to 3

450g merlot steak (or denver steak)

sea salt

black pepper 

Chimichurri (makes about 1 cup) 

1 banana shallot, roughly chopped

3 cups loosely packed handful flat-leaf parsley leaves (about ½ bunch), tough stems removed

1 cup loosely packed coriander leaves (about 1/3 bunch)

2 sprigs lemon thyme leaves, stems discarded

2 tablespoons Mock Red Hill apple cider vinegar

½ teaspoon sea salt

½ cup extra virgin olive oil 

Remove the meat from the fridge 30 minutes before using, to come to room temperature. 

Meanwhile make the chimichurri. Place the shallot in a food processor and blend until finely chopped. Then add the parsley, coriander, thyme leaves, vinegar and salt and blend adding the oil while the motor is running until a coarse paste forms.  Set aside.

Generously sprinkle salt over both sides of steak, gently rubbing to stick. Grind pepper over each side of steak.

Heat a cast iron grill plate or barbecue grill over a high heat. Lightly brush with oil. Cook steak 2 minutes each side for rare, or 21/2-3 minutes each side for rare-medium (see photos). Transfer meat to a plate and rest meat for 5-10 minutes. 

Cut the meat across the grain into thick slices. Arrange the meat on a serving platter.  Serve with the chimichurri.

Recipe by Fiona Hammond, September 2021