Rosemary onglet steak with polenta chips & asparagus

Onglet is a highly underrated steak cut. It’s full of flavour, almost reminiscent of offal. This cut is best served rare and sliced across the grain.

1 hour

2

Medium

• 2x Field & Flower onglet steaks
• 1 bunch asparagus, trimmed
• 200g polenta
• 2tsp coarse sea salt
• 4 sprigs rosemary, leaves picked & finely chopped
• 900ml chicken stock
• 2 garlic cloves, crushed
• Olive oil
• Freshly ground black pepper

1. Preheat oven to 160°C/Gas 3.

2. Begin by making the rosemary salt - blend both ingredients together in a pestle and mortar, and put to one side.

3. Bring the chicken stock to the boil, remove from the heat and add the polenta stirring as you go, stir until the mixture is very thick.

4. Add some rosemary salt to taste and allow to cool.

5. Line a medium roasting tray with cling film. Pour in the polenta and refrigerate until set, this will take about 30 minutes.

6. At this point, remove the steak from the fridge. Remove a small amount of rosemary salt from the mortar and set to one side – this will be used to season the polenta chips.

7. Add the garlic and some olive oil to the mortar and work with the pestle to combine.

8. Rub this into the steaks and leave covered (outside of the fridge) to marinate.

9. Prepare the asparagus in a roasting tray, drizzle with olive oil and season – put to one side .

10. Remove the polenta from the fridge and turn out on to a board before cutting into batons.

11. Heat some olive oil in a frying pan and fry the chips on all sides until golden brown, then keep them warm in the oven.

12. Roast the asparagus in the oven for about 10-15 minutes.

13. Fry the steak for about 3-4 minutes on each side (we think this cut of steak is best served rare) and then rest the meat for 6-8 minutes.

14. Slice and serve on top of the roasted asparagus, polenta chips on the side and a sprinkle of rosemary salt.