This week is all about South African foods. Onglet steak is also known as hanger steak (or butcher's steak). It's by and large cooked medium-rare to stay juicy and getting it done. The idea is to take this dry spice rub and to press it well into the steak. It's energizing to see new ingredients and methods from a country that prides itself on cooking with fire.
Ingredients
250 g (9 oz) onglet/hanger steak
sea salt
sheba
pap (recipe here)
Biryani spices
1 tbsp cardamom pods
1 tbsp star anise
1 tbsp dehydrated grapefruit, orange and lemon zest
1 tbsp coriander seeds
1 tbsp roasted chilli powder
1 tbsp Madras curry powder
1 tbsp dehydrated tomato powder
1 tbsp freeze-dried mandarin powder
1 tbsp French shallots, sliced and pan-fried
Basting mix
125 ml (4 fl oz/½ cup) soy sauce
pinch of sugar
2 red chillies, finely chopped
2 garlic cloves, crushed
Instructions
Marinating time 2½–3 hours
To make the biryani spices, roughly crush the cardamom pods and star anise in a mortar and pestle. Add the dehydrated citrus zest and coriander seeds and continue to pound. Add the roasted chilli powder, curry powder and tomato powder. Add the mandarin powder, pound again and finally add the shallots.
Trim the excess fat and sinew from the steak.
Season generously with salt and coat well in biryani spices, pressing well to adhere.
Cover and leave to marinate for 2½–3 hours at room temperature.
For the basting mix, combine the soy sauce, sugar, chillies and garlic in a small bowl and set aside.
Over a hot charcoal grill, caramelise the steak on all sides, turning and basting every few minutes for about 6–8 minutes until medium-rare.
Rest for 5 minutes before serving with sheba and pap.
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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