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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!