Onglet steak with watercress butter and shoestring potatoes
- April 2017
- Serves 2
- Hands-on time 25 min, oven time 15 min
Perfectly cooked steak is taken to the next level with a side of shoestring potatoes and watercress butter – resulting in a quick, easy and incredibly tasty dinner for two that’s special enough for date night.
Looking for a slap-up Valentine’s Day meal for two and want to say it with steak? Check out this rib steak recipe with pesto hollandiase and skinny fries.
- Gluten-free recipes
- 33.5g (14.1g saturated)
- 38.7g (2.6g sugars)
- 150g unsalted butter, softened
- 120g watercress
- 2 garlic cloves, crushed
- Finely grated zest 1 lemon
- 300g British grass-fed onglet steak, cut into 2 equal steaks
- Olive oil for frying
For the shoestring potatoes
- 400g maris piper potatoes, cut into fine strands with a julienne peeler
- 2 fresh rosemary sprigs, leaves very finely chopped
- 2 tbsp olive oil, plus extra to dress
- Small bunch fresh parsley, finely chopped
- 20g parmesan, grated
- Heat the oven to 220°C/200°C fan/gas 7. Put the butter in a food processor with 80g of the watercress, the garlic, lemon zest and a pinch each of salt and pepper, then whizz until combined. Lay a sheet of cling film on the work surface, then spoon the butter along one edge. Roll up into a log, twist the ends to seal, then chill until needed.
- Spread out the potato strands on a large oven tray (or 2 smaller trays) and toss with the rosemary and 2 tbsp olive oil. Sprinkle with salt, then bake for 10 minutes. Toss using a sturdy spatula (the potatoes can stick), then bake for 3-5 minutes more until some are completely crisp and others are softer. Finely chop 20g of the remaining watercress, then toss with the potatoes along with the parsley and parmesan.
- For the steak, heat a griddle pan over a high heat until smoking hot. Brush the steaks with a little olive oil and season well. Cook for 2½ minutes on one side, pressing down with a spatula to get a good colour, then flip and cook for another 2 minutes for medium-rare or until done to your liking. Transfer to a board and top with a couple of sliced discs of the watercress butter, then cover lightly with foil and leave to rest for 5 minutes before slicing. Serve with the shoestring potatoes and the rest of the watercress, dressed with a little olive oil.
If you don’t have a julienne peeler, cut the potatoes very finely with a sharp knife.
Stir leftover watercress butter into cooked rice or roast with chicken.
The butter will keep in the fridge for 1 week or in the freezer for up to 3 months.
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