Asian pan-fried onglet steak with crunchy salad
This cut is usually cooked slowly, but can also work well cooked as below. Remember to allow the meat to rest, so the muscles can relax. Onglet is a very textured cut of beef, known for its flavour and can be a little tough for some, but after searing on a high heat and resting properly, it never fails to please.
Takes 1 hour, plus overnight marinating
900g onglet steak
For the marinade
4 garlic cloves, crushed, then peeled
100ml soy sauce
5cm fresh root ginger, peeled and finely chopped
1-2 red chillies, deseeded and finely diced
Freshly ground black pepper
For the salad
115g bean sprouts
Half an iceberg lettuce, shredded
1 red pepper, cored, deseeded and finely chopped
1 cucumber, peeled, deseeded and sliced
6 spring onions, sliced
Leaves from 1 bunch of coriander, roughly chopped
85g cashew nuts, roughly chopped
- Mix all the ingredients for the marinade together and marinate the onglet steak in the fridge for 24 hours, or for as long as possible, turning and basting frequently.
- Barbecue or griddle on a high heat for 4 minutes on each side for rare, 5 or 6 minutes for medium, or 6 to 8 minutes for well done. Brush with the marinade while cooking. Remove, keep warm and rest for 8 to 10 minutes.
- Meanwhile, place the bean sprouts, lettuce, red pepper, cucumber and spring onions in a large bowl and toss. Sprinkle with the coriander and cashew nuts.
- In a bowl, whisk the sesame oil, soy sauce, lime juice, chilli and garlic for the dressing. Cut the beef into thin slices and arrange over the salad, drizzle with the dressing and serve.
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