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Flap Meat with Chimichurri
Flap Meat with Chimichurri
Ingredients
500g Darling Downs flap meat
3 potatoes
2 tsp cayenne pepper
Salt
1 tbsp olive oil
¼ cup olive oil
1 tbsp red wine vinegar
¼ cup fresh parsley
2 minced garlic cloves
1 small red chilli, finely chopped
¼ tsp dried oregano
½ tsp smoked paprika
Method
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Step 1
Mix all Chimichurri ingredients together in a bowl. Ideally make a few hours ahead of time to let flavours develop.
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Step 2
Put olive oil, cayenne pepper and salt in a bowl and mix. Chop potatoes into cubes and add to bowl, mixing to coat the potatoes. Put onto a sheet tray and cook at 180c for approx. 45 minutes.
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Step 3
When there are only 10 minutes of cooking time left for the potatoes, grill the flap meat on a bbq until medium.
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Step 4
Plate the flap meat and drizzle chimichurri over, and serve with potatoes. Enjoy!
Our cattlemen and women love what they do and take enormous pride in caring for the land and our animals. Their dedication ensures that Darling Downs provides high-quality goodness you can count on. By honing our craft and building on our experience, we deliver the most flavorsome, tender and versatile wagyu. We put our hearts and soul into it, so you can be sure you’ve chosen the best.
Darling Downs Wagyu are raised on the expansive pastures of northern Australia and spend a minimum of 330 days on grain, which helps the development of fine even marbling. The rich flavour comes from the care and importance we place on giving our animals the best life they can have. Get to know the different cuts of Darling Downs Wagyu.
