Grilled Onglet with Spring Onion and Pumpkin Seed Salsa
Prep Time 15 minutes
Cook Time 10 minutes
2 onglet steaks, trimmed (your butcher can do this if you’re not sure)
8 spring onions, roots removed
50g pumpkin seeds, lightly toasted
2 cloves garlic, crushed
1 red chilli
3 tablespoons lime juice, plus extra to serve
2 tablespoons olive oil
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Onglet is a great value cut to cook on the barbecue as it gives big flavour without the hefty price tag of, say, a rib eye. It’s best cooked fast over a high heat and eaten rare or medium rare, otherwise it becomes chewy. The charred spring onion salsa is an unusual, satisfying accompaniment with plenty of smoky flavour from the charred onions and zing from the fresh lime juice. Add more chilli if you like the heat!
1. First, make the salsa. Light the Jupiter Outback BBQ gas burners and set the heat to medium. Lightly oil the spring onions and place them on the heat. Allow to cook, turning every so often until lightly charred all over.
2. Slice the charred spring onions, then place them in a blender with the pumpkin seeds, garlic, chilli and lime juice, and pulse to a coarse salsa consistency. Season with salt and stir in the olive oil. Taste and add more lime juice or chilli if desired.
3. Turn the gas burner to high. Season the steaks generously with sea salt on both sides and once the grill is very hot, cook for 3-4 minutes each side, or until cooked to your liking. Remove from the grill and set aside to rest for at least 5 minutes before slicing and serving with the salsa, a sprinkle of sea salt and extra wedges of lime.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.