Seared onglet with onion salsa — a Honey & Co recipe

The name of a dish or a cut of meat has a huge impact on what it will taste like. A case in point is this, our favourite cut of beef. Say “onglet” and you conjure up an image of a buzzy Parisian bistro, a red-rimmed plate, a little bundle of watercress, a peppery sauce and a stack of dainty frites on the side. Call it “hanger steak”, on the other hand, and you’re in a pub, the pepper sauce is replaced by a tiny jar of Colman’s and a bottle of Lea & Perrins, and the frites by sturdy chips. Our favourite moniker for this cut is “butcher’s steak”. Call it by this name and you’ll feel like you’re being let in on a trade secret, a special treat that is reserved only for those in the know.

This cut, which some classify as offal, is a real meat-lover’s treat: lean like fillet steak, it has a loose grain but also an unmistakable, irresistible beefiness that fillet can only dream of. It may be a bit chewy at times, but if you make sure to keep it on the rare side of medium-rare and slice it against the grain before you serve it, you shouldn’t have any issues. For accompaniments you can either go for classic French or British accoutrements as above, or this sweet and savoury onion salsa, which sets it off beautifully. To drink, a north Rhône Syrah, Pierre Gonon Saint-Joseph, would be dreamy if you can get it. 

Seared onglet with onion salsa

Serves 4 as a main with green leaves and mash

For the onion salsa

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

2. Heat the butter and olive oil on a medium-low heat. Add the sliced onions, bay leaves and salt and sauté slowly until the onions are soft (not coloured) and starting to stick to the pan (this takes about 12 minutes).

3. Add the currants, pine nuts and coriander seeds and sauté for a further four to five minutes until the pine nuts start to toast. Add the red wine vinegar and let it reduce down until it is all absorbed into the onions. Remove from the frying pan.

4. Return the frying pan to the heat and increase the heat to maximum. Place the seasoned onglet in the pan and sear for three to four minutes on each side until dark golden. Remove from the pan to a plate and rest for five minutes. Slice the meat, making sure you slice against the grain.

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

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