BBQ wagyu flat iron with Catalan salsa

This is a delicious salsa. I delight in watermelon during summer. And, you’ll delight in this summer salsa combination of watermelon with the piquancy of olives and anchovies offset with herbs and heat – it’s a great mix. For Aussies (and abroad) summer of course also means BBQ. When I popped along to Sydney’s Charlie & Co for a BBQ lesson recently, Chef Justin North was keen to teach me how to not only use the prime cuts of beef for BBQ. Here’s the recipe he shared with me.

BBQ wagyu oyster blade with Catalan salsa

Serves 4

8 x 60g slices of marble score 9+ grain fed oyster blade or flat iron
Cooking oil
Flake salt
For the Catalan Salsa
2 tbsp finely chopped green olives
1 tsp finely chopped Anchovy
Zest of one lemon
Zest of one orange
1 tbsp tiny capers
½ cup diced seedless watermelon
¼ cup fine diced red pepper
¼ cup fine diced green pepper
4 tbsp Sherry vinegar
¼ cup finely diced red Spanish onion
2 tbsp chopped coriander
1 tsp finely chopped green chilli
½ cup Olive oil
Pinch flake salt
Crusty grilled bread


Heat your BBQ and oil the slices of beef, season well and pan fry for 2-3 minutes on each side, lay on warm serving plates and serve drizzled with the dressing and crusty grilled bread.

For the Catalan Salsa

Mix together all ingredients.

The beef I used was marvellous. Beautifully marbled and luscious. Though I was familiar with oyster blade I’d only ever previously used it for long slow cooked wet dishes which also mostly means winter cooking. I wasn’t familiar with ‘flat iron’ as a cut. Justin told me he thought this is an American cut, and showed me how the cut displaces that tough piece of connective tissues that would otherwise run through the piece. Google came to my rescue. Justin’s briefing was confirmed. And then I cooked.

I’ve heard it said, and quite agree, that if you eat meat using all of the animal shows respect. I’m also reminded that it’s a less wasteful and more sustainable approach. And so I’d like to say to you “give it a go”. Don’t just threw the prime cuts on the barbie. So called secondary cuts are tasty too.

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