Seared onglet with onion salsa — a Honey & Co recipe

The title of a dish or a lower of meat has a huge effect on what it’s going to style like. A living proof is that this, our favorite lower of beef. Say “onglet” and also you conjure up a picture of a buzzy Parisian bistro, a red-rimmed plate, just a little bundle of watercress, a peppery sauce and a stack of dainty frites on the facet. Name it “hanger steak”, however, and also you’re in a pub, the pepper sauce is changed by a tiny jar of Colman’s and a bottle of Lea & Perrins, and the frites by sturdy chips. Our favorite moniker for this lower is “butcher’s steak”. Name it by this title and also you’ll really feel such as you’re being let in on a commerce secret, a particular deal with that’s reserved just for these within the know.

This lower, which some classify as offal, is an actual meat-lover’s deal with: lean like fillet steak, it has a unfastened grain but additionally an unmistakable, irresistible beefiness that fillet can solely dream of. It could be a bit chewy at occasions, however for those who ensure that to maintain it on the uncommon facet of medium-rare and slice it in opposition to the grain earlier than you serve it, you shouldn’t have any points. For accompaniments you’ll be able to both go for traditional French or British accoutrements as above, or this candy and savoury onion salsa, which units it off fantastically. To drink, a north Rhône Syrah, Pierre Gonon Saint-Joseph, could be dreamy if you will get it. 

Seared onglet with onion salsa

Serves 4 as a most important with inexperienced leaves and mash

For the onion salsa

1. Brush the onglet with the olive oil and sprinkle throughout with salt and pepper.

2. Warmth the butter and olive oil on a medium-low warmth. Add the sliced onions, bay leaves and salt and sauté slowly till the onions are tender (not colored) and beginning to persist with the pan (this takes about 12 minutes).

3. Add the currants, pine nuts and coriander seeds and sauté for an additional 4 to 5 minutes till the pine nuts begin to toast. Add the crimson wine vinegar and let it scale back down till it’s all absorbed into the onions. Take away from the frying pan.

4. Return the frying pan to the warmth and enhance the warmth to most. Place the seasoned onglet within the pan and sear for 3 to 4 minutes on all sides till darkish golden. Take away from the pan to a plate and relaxation for 5 minutes. Slice the meat, ensuring you slice in opposition to the grain.

5. Serve the slices with the onion salsa and the picked parsley.

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