Grilled Top Blade Steak
Have you heard of the top blade? It’s a relatively unknown part of the cow. But when it’s cooked right, like in the Grilled Top Blade Steak, you’ll enjoy its tenderness, buttery and beefy flavor, and all at a great price.
2 top-blade steaks (about 1½ pounds), 1 to 1¼-inches thick Kosher salt
2 thick slices artisan bread, crusts removed and torn into ragged 1½-inch pieces
2 tablespoons extra-virgin olive oil, divided
1 teaspoon sherry or red wine vinegar
5 ounces of baby arugula (about 6 cups)
1 cup lightly packed fresh herb leaves, such as basil, parsley, dill, chives, chervil, tarragon, mint, or a combination
Finishing salt, such as coarse sea salt or flake salt
Freshly ground black pepper
Pat the steaks dry with a paper towel and season liberally with kosher salt. Toss the bread with 1 tablespoon of olive oil and set it aside.
Set the Big Green Egg for direct cooking at 425° to 475°F/218° to 246°C, scrape the grid clean, and oil it lightly. Cook the steaks on the hottest part of the grill until seared, 3 to 3½ minutes. Use tongs to flip them and sear the second side for another 3 to 3½ minutes for medium rare. (To cook the steaks medium or beyond, slide them over to the coolest part of the EGG and close the cover, then cook for 1 to 4 minutes more.)
Grill the reserved bread croutons while the steaks rest, turning them two to three times until they are tinged with brown.
Transfer the steaks to a cutting board. While they rest, make the salad dressing by whisking the vinegar with the remaining tablespoon of live oil in a small bowl. Put the arugula and herbs in a salad bowl and toss them with the dressing. Slice the steak against the grain into ½-inch-thick slices and put four to five slices on each plate. Pile a portion of the salad on top of each serving and balance a few croutons on top. Drizzle any meat juices from the cutting board over it all and sprinkle to taste with the finishing salt and black pepper.
Makes four servings.
Recipe and photo from Big Green Egg.