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Onglet steak with salsa verde and parmesan chips

Name: Onglet steak with salsa verde and parmesan chips
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon rosemary leaves, chopped; 2 garlic cloves, chopped; 200ml olive oil; 1kg onglet steak; 1 tablespoon capers, rinsed, drained; 3 anchovy fillets in oil, drained; 1 tablespoon Dijon mustard; 1 cup flat-leaf parsley; 1 cup fresh mint leaves; 2 cups basil leaves, plus extra leaves to serve; 2 tablespoons lemon juice or red wine vinegar; Sunflower oil, to deep-fry; 400g packet frozen chips; 1 cup (80g) parmesan, grated; Cherry tomatoes, vine-ripened, roasted, to serve

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Onglet steak with salsa verde and parmesan chips

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by Valli Little

delicious. team

Oct 03, 2015

A upmarket meal, that uses some downtown ingredients like onglet steak and frozen chips, to get dinner on the table in a flash. Better than store-bought fast food.

1 tablespoon rosemary leaves, chopped
2 garlic cloves, chopped
200ml olive oil
1kg onglet steak
1 tablespoon capers, rinsed, drained
3 anchovy fillets in oil, drained
1 tablespoon Dijon mustard
1 cup flat-leaf parsley
1 cup fresh mint leaves
2 cups basil leaves, plus extra leaves to serve
2 tablespoons lemon juice or red wine vinegar
Sunflower oil, to deep-fry
400g packet frozen chips
1 cup (80g) parmesan, grated
Cherry tomatoes, vine-ripened, roasted, to serve

Method

1.

Combine rosemary, half the garlic and 2 tbs olive oil in a bowl. Season, then brush over steak. Cover and set aside to marinate for 15 minutes.
2.

To make the salsa verde, whiz capers, anchovies, Dijon and remaining garlic in a small food processor to combine. Add herbs, lemon juice and remaining 160ml olive oil, and whiz to a paste. Set aside.
3.

Preheat a chargrill pan or barbecue to high. Chargrill steak for 6 minutes each side for medium-rare or until cooked to your liking. (Note, if overcooked, this cut may be tough.) Remove from heat and rest, loosely covered with foil, for 10 minutes.
4.

Meanwhile, half-fill a large saucepan with sunflower oil and heat to 190C (a cube of bread will turn golden in 30 seconds). Deep-fry chips according to packet instructions. Drain on paper towel, then toss with parmesan.
5.

Thinly slice steak and drizzle with salsa verde. Serve with parmesan chips, roasted tomatoes and extra basil leaves.