Onglet with Salsa di Rucola and Fresh Horseradish

If you like your steak full of flavour, forget  Fillet and track down a good butcher that stocks this desirable cut. I think that this steak could be your new favourite, in my home we can’t get enough. Below is a photo of Darren O’Rourke, head butcher at Victor Churchill, Woollahra, trimming Onglet. It’s also a big favourite of his.

For 4 people allow 200g – 250g of trimmed Onglet per person, depending on your appetite. Some extra virgin olive oil,sea salt flakes, freshly ground pepper and fresh horseradish. Ask your butcher to trim the Onglet for you and flatten it to a thickness of 2 – 2.5 cm. Onglet is also called Hanger steak in some countries.

Salsa di Rucola

  • 1/2 slice day old soughdough bread, crust removed

  • 150g (5oz) pine nuts, lightly toasted

  • 100g fresh rocket (approximently 4 handfuls)

  • 50g (2oz) small capers

  • 1 clove garlic

  • 1/2 cup extra virgin olive oil

  • 1-2 tbsp lemon juice

  • 1 tsp sea salt flakes

  • Freshly ground pepper

Tear the soughdough bread into pieces and roughly pulse/chop to coarse breadcrumbs. Put aside. Pulse the rocket until finely chopped, add to breadcrumbs. Pulse the pinenuts to resemble the breadcrumbs, add to rocket and bread.

Using a pestle and mortar lightly pound the peeled garlic clove with a little salt. Add the capers, bread, rocket and pine nuts and mix together with the olive oil and lemon juice to taste. Season with salt and pepper.

Season the trimmed Onglet with sea salt and freshly ground pepper. Drizzle with olive oil and rub into the meat. Set aside and leave at room temperature for 30 minutes to 1 hour. Heat a cast iron ribbed griddle pan over a high heat. When smoking, place the Onglet onto the griddle and cook for 1 and a half minutes each side (2 minutes each side at the most, otherwise you will have something that resembles shoe leather). Remove from the pan and rest for 2-3 minutes.

To serve, carve each piece diagonally into 3-4 slices and place onto spoonfuls of the Salsa di Rucola on warm serving plates. Finely grate the horseradish on top and drizzle with a little extra virgin olive oil.

A few crispy potatoes cooked in duck fat and a fresh green salad go beautifully with this. Oh, and a great bottle of red wine.