ASIAN INSPIRED ONGLET SALAD

ASIAN INSPIRED ONGLET SALAD

SERVES 6
TAKES 1 HOURS, PLUS OVERNIGHT MARINATING

Description

This cut is usually cooked slowly, but can also work well marinated and cooked as in this recipe. 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.

Method

1. 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.

2. 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.

3. 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.

4. 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.

Ingredients

For the onglet marinade
• 900g onglet steak (ideally a whole piece, but will work equally well with smaller steaks, double check with your butcher for timings on cooking)
• 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

For the dressing
• 2 tbsp of sesame oil
• 1 tbsp soy sauce
• juice of 2 limes
• 1 red chilli, deseeded and finely diced
• 1 garlic clove, crushed, then peeled