Helen Graves's onglet with scotch bonnet and grapefruit recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Helen Graves’ s onglet with scotch bonnet and grapefruit recipe By Helen Graves - May 1, 2022 Onglet is so different to other steaks in both flavour and texture. Cut from the lower belly, it has an offaly character that stands up incredibly well to char and smoke. You must cook this cut rare and rest it very well, otherwise it will be too tough to eat. Do it right however (it’s actually very easy to get right) and you will be richly rewarded. Rob Billington SERVES 2 SETUP Direct cooking PREP TIME 10 minutes COOK TIME 10 minutes 350g onglet 200g dried vermicelli rice noodles 2 spring onions, very thinly sliced 1 tsp toasted sesame oil 2 little gem lettuces, leaves separated Flaky sea salt SCOTCH BONNET AND GRAPEFRUIT DIPPING SAUCE 100ml grapefruit juice Grated zest of 1/2 grapefruit 2 tbsp lime juice 1 scotch bonnet chilli, deseeded and finely chopped 2 tbsp fish sauce 1 tbsp honey 2 garlic cloves, crushed or finely grated 1 tbsp rice vinegar 1 tsp cornflour Small handful of mint leaves, finely shredded Prepare a barbecue for direct cooking over high heat. Once the barbecue is ready, season the steak heavily with flaky sea salt on both sides. Grill the onglet over direct heat for a few minutes on each side, then rest the steak for 10 minutes. Combine all the dipping sauce ingredients except the mint in a small saucepan. Whisk to combine and bring to the boil, whisking all the time, until thickened – a minute or two. Remove from the heat and stir in the mint. Set aside. Put the rice noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes, or until tender, then drain. Refresh in a colander under cold running water to cool, then transfer to a bowl and add the spring onions and sesame oil. Toss to combine. Slice the steak thinly across the grain and serve with the noodles, lettuce leaves and the dipping sauce. Eat by wrapping some rice noodles and steak in a lettuce leaf and dipping it into the sauce. TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes, add the steak and cook for a few minutes on each side, before resting. Buy the book Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved