Onglet Steak with Herb and Horseradish Salsa

, from Issue #64. January, 2016
Photography by Aaron McLean.
    Onglet Steak with Herb and Horseradish Salsa

    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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