Onglet steak with lentil and herb salad
- September 2013
- Serves 4
- Takes 20 minutes to make, 15-25 minutes to cook
This easy steak and lentil salad recipe from Valentine Warner is substantial enough for a main meal.
- 19g (4.2g saturated)
- 18g (1.3g sugars)
- 125g puy lentils
- 8 anchovy fillets, finely chopped
- 1 medium banana shallot, very finely chopped
- 2 garlic cloves, crushed
- 2 tsp Dijon mustard
- 3 tbsp baby capers, drained
- 3 tbsp each finely chopped fresh dill, tarragon and basil
- 2 tbsp each finely chopped fresh mint and marjoram (optional)
- 4 tbsp finely chopped fresh curly parsley
- 2 tsp red wine vinegar
- Extra-virgin olive oil for drizzling
- 600g trimmed British onglet steak (see tip)
- 1 tbsp sunflower oil, plus extra for frying
- ½ tsp ground black pepper
- 1 tsp dried thyme
- Put the lentils in a saucepan and add plenty of water. Bring to the boil, then reduce the heat and simmer for 30-40 minutes until tender, occasionally skimming off any scum that rises to the surface. Drain, then cover the pan with a plate and leave to cool.
- In a medium bowl, combine the anchovies, shallot, garlic, mustard, capers, herbs and vinegar, mixing well. Add a drizzle of olive oil, then wait for the mixture to soak it up before adding a drizzle more. Season the herb sauce with salt and set aside.
- Rub the steak all over with the 1 tbsp sunflower oil, followed by the pepper and thyme. Heat a little extra sunflower oil in a small frying pan – it should be hot enough for ?the steak to sizzle immediately when put in the pan. Fry the steak for 2-3 minutes on both sides for medium-rare (see tip). Season well with salt on both sides just before removing from the pan, then transfer to a board and allow to rest.
- Add the lentils to the herb sauce and combine well. (The lentils can be warmed through in a drizzle of oil first if you prefer a warm salad.) Thickly slice the steak across the grain, then pour any juices that seep from the meat into the lentil salad and stir well. Serve while the meat is warm.
You don’t have to use all the herbs here, but make sure any you do use are fresh and unbruised for optimum flavour.
Onglet, also known as hanger steak or skirt, is cut from the diaphragm of the cow. It’s flavourful meat, but it can be tough if overcooked, so marinate, then sear quickly until medium-rare for best results. The more rare and aged the meat, the more tender it will be.
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