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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