Soy Glazed Beef Onglet Recipe
Accompanied with spring onion hash brown and whiskey soy sauce for a sweet, fresh kick.
2 Onglet Steaks
2 tbsp Dark Soy sauce
2 Garlic cloves, minced
4 medium potatoes, peeled
3 spring onions
2 tsp of shichimi togarashi (optional)
1 egg, beaten
salt and pepper
Sunflower oil, for frying
½ cup whiskey
1⁄2 cup brown sugar
1⁄4 cup olive oil
1⁄2 tablespoon garlic powder
1⁄4 cup dark soy sauce
¼ cup of orange juice
Mix the dark soy sauce with the minced garlic cloves into a medium sized bowl. Add the steaks and leave to marinade for at least 3 hours in the refrigerator. Remove steaks from the fridge 1 hour before cooking to reach room temperature.
Once ready to cook, add 2 tbsp of olive oil to a medium-large frying pan or skillet over a high heat. Allow the pan to reach a very high heat, once the pan begins to release smoke, remove the steaks and wipe away any excess marinade, and place the steaks into the pan to achieve a dark sear on the steak. Slightly reduce the heat to medium-high and after 2-3 minutes of cooking, flip the steak over and finish the cooking for a further 2 minutes. If you are using a meat probe, you want the internal reading to be 55 degrees for medium/rare. Remove from the pan and allow the meat to rest for 5 – 10 minutes before slicing.
Coarsely grate the potatoes into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
Add finely chopped spring onion, egg, a good couple of pinches of salt, ground black pepper and shichimi (if using). Mix the ingredients well.
Heat 2 tbsp of oil in a heavy based frying pan and when the oil is hot (but not smoking), add 2 large spoonful’s of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy – about 2–3 minutes each side.
Whisky Soy Sauce
Place all the ingredients into a small saucepan over a medium heat. Simmer for approximately 5 minutes allowing the sauce to reduce by ¼.
Serve with steamed or charred pak choi.