Onglet Steak with Herb and Horseradish Salsa
Photography Aaron McLean.
Onglet is a relatively new cut to the New Zealand market. Also known as ‘hanger steak’, it should be cooked no more than medium rare with a good resting time. It’s not fall apart tender, but has fantastic flavour. If not available, use your favourite steak.
Serves: 4
INGREDIENTS
3-4 onglet steaks, approx 150 grams each
olive oil
sea salt and ground pepper
Salsa
¼ cup each mint, parsley and basil leaves
1 teaspoon dried tarragon
3 anchovies
2 tablespoons capers
2 cloves garlic
zest 1 lemon
3 tablespoons olive oil
1 tablespoon grain mustard
1 tablespoon horseradish sauce
1 tablespoon lemon juice
METHOD
Salsa: Put the herbs, anchovies, capers, garlic and lemon zest on a board and chop together to form a rough paste. Transfer to a bowl and stir in the oil, mustard, horseradish and lemon juice. Season with salt and pepper.
Steak: Brush the steaks with olive oil and season both sides generously with salt and pepper.
Preheat the barbecue until very hot. Cook the steaks for 3 minutes each side for medium rare. Transfer to a plate, cover loosely and rest for at least 5 minutes.
Slice the steaks across the grain and pour over any resting juices. Serve with the herb salsa.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.