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


3-4 onglet steaks, approx 150 grams each
olive oil
sea salt and ground pepper

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


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.