On face value, this recipe does sound like it’s offering up a basic ‘meat and two veg’ option here. But this dish is far from boring.
In fact, it really is the nuts and each constituent ingredient plays an important part in the assembly
Firstly, onglet or ‘hanger steak’ as it is known, forms the central pillar and if you haven’t tried this bold flavoured steak yet, you best not dawdle any more. Technically an offal, this cut has a looser grain than most steak and is best grilled quickly over a ferociously hot fire to medium-rare. So you’re going to need to break out the BBQ, and why not.
The spud of choice, Jersey Royal, is bang on in season right now and its nutty, buttery flavour provides all the foundation needed for the dish. Not content with that though, we decided that some more butter needs to go into the mix, along with some roasted garlic.
Healthy and verdant fresh spinach is used by way of introducing some nutritious mortar and the Zhoug itself binds everything together. Again, if you are not familiar with this Yemeni hot sauce, we’ve got a funny feeling that you will be making plenty more after this.
Zesty, perfumed and spiced, this sauce also has deliciously clean and grassy notes and goes equally well with lamb, chicken and pork.
Try teaming it up first with the onglet first though and kick any those notions of this being ‘basic’ right out of the park.
Ingredients - serves 4-6 people
1kg onglet steak
750g Jersey Royal potatoes, scrubbed and kept whole
75g unsalted butter
1 garlic bulb
100g baby spinach leaves, washed
Sea salt and ground black pepper
For the Zhoug
Large bunch of coriander
2 large green chilli
4 garlic cloves, peeled
1 lemon, zested and juiced
8tbs olive oil
1tsp cumin seeds
1tsp cardamom seeds
Sea salt and ground black pepper
First make up your Zhoug by lightly toasting the cumin and cardamom seeds in a pan on the hob and then put them into a pestle and mortar to crush until fine.
Add the spices into a blender with the coriander, garlic, green chill, lemon zest and juice and olive oil and blitz to thick but runny sauce. If you need to loosen the sauce up, just add a splash of water. Taste and season with the salt and pepper.
Next, heat your oven to 180°C and cut the top off the whole garlic bulb. Place onto a square of foil and drizzle some olive oil over and wrap. Bake in the oven for 30 - 40 minutes, until the bulb is browned and the cloves have softened.
Whilst the garlic is roasting, prep your Jersey Royals by placing them into a pan and covering with water. Bring to the boil on the hob and then reduce to a simmer and cook for 20 - 25 minutes until they are tender. Also, now is the time to take the onglet out of the fridge and bring it to room temperature.
Tip the Jersey Royals into a colander and drain, leaving them to steam for 10 minutes or so whilst you get your BBQ going.
When the potatoes have cooled a touch, pour them into a large pan and give each one a squash with the palm of your hand to flatten and crack.
Take the pan out to the grill and place on top of the coals and add the butter and squash a few of those roasted garlic cloves in too (save the rest for later).
Mix to ensure that the butter melts and that you combine everything and fry the spuds off for about 10 minutes on each side before taking them off and keeping warm.
Give the coals a prod and maybe add a couple more chunks of charcoal or wood on to build the temperature up.
Generously season the onglet with the sea salt and black pepper and place onto the grills directly over the fire. Turn the steak quickly and often to seal and create a crust and then cook for 5 to 7 minutes until you have it up to 55°C internal temperature. Take off the grill and leave to rest in a warm place.
To assemble, slice up the steak across the grain and place the crispy Jersey Royals onto a platter. Scatter across the spinach on top and then add the sliced onglet.
Finish with a generous drizzle of the Zhoug all over the meat, potatoes and spinach and serve.