Tender, barbecued oyster blade steak - I love the flavour of this cut. It's a bit gristly but I love the chew too. The secret is to rest it for 10 minutes or so, covered. I often like to then slice it, like the Italian tagliata di manzo, it's beautiful to eat like this. You can serve with a lemon wedge, rocket leaves and shaved Parmigiano-Reggiano.
Here I've served it with a mountain of fresh, organic, steamed greens, fresh herbs and spring onions - with soft cooked garlic and organic olive oil, salt & pepper. Fresh peas, because I love them, and, the best ever thing to have with every meal, especially meat... Homemade, organic sauerkraut.