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Onglet steak with salsa verde and parmesan chips
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Elevated dinner featuring onglet steak and gourmet frozen chips for a quick and delicious meal, surpassing typical fast food options.
Ingredients:
20.00 ml rosemary leaves, chopped
2garliccloves, chopped
200ml olive oil
1kg beef onglet steak
20.00 ml capers, rinsed, drained
3anchovy fillets in oil, drained
23.40 gm Dijon mustard
250.00 ml flat-leaf parsley
250.00 ml fresh mint leaves
500.00 ml basil leaves, plus extra leaves to serve
42.00 gm lemon juice or red wine vinegar
Sunflower oil, to deep-fry
400g packet frozen chips
80g parmesan
Cherry tomatoes, vine-ripened, roasted, to serve
Instructions:
In a bowl, mix together the rosemary, half of the garlic, and 2 tablespoons of olive oil. Season the mixture, then brush it over the steak. Cover and let it marinate for 15 minutes.
Prepare the salsa verde by blending capers, anchovies, Dijon mustard, and the rest of the garlic in a compact food processor until combined. Add herbs, lemon juice, and the remaining 160ml of olive oil. Blend until you achieve a smooth paste. Set aside for later use.
Preheat a sizzling hot chargrill pan or barbecue. Cook the steak for 6 minutes on each side until it reaches your desired doneness. (Be mindful not to overcook, as it may become tough.) Let it rest, lightly covered with foil, for 10 minutes before serving.
Fill a large saucepan halfway with sunflower oil and heat to 190C (use the bread cube test to check readiness). Deep-fry the chips following the packet instructions. Drain them on paper towel and toss with parmesan.
Slice the steak thinly and generously drizzle with flavorful salsa verde. Serve alongside crispy parmesan chips, juicy roasted tomatoes, and fresh basil leaves for a delicious meal.