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Sanjay Parmar's Soy Glazed Beef Onglet

Soy Glazed Beef Onglet

With Spring Onion Hash Brown, Whiskey Soy Sauce

Butcher's Week 2021

 

organic grass-fed beef onglet recipe

 

Ingredients:

MARINADE:

2 Onglet Steaks

2 tbsp Dark Soy sauce

2 Garlic cloves, minced

 

HASH BROWN:

4 medium potatoes, peeled

3 spring onions

2 tsp of shichimi togarashi (optional)

1 egg, beaten

salt and pepper

vegetable oil, for frying

 

SAUCE:

½ cup whiskey

12 cup brown sugar

14cup olive oil 

12 tablespoon garlic powder

14 cup dark soy sauce

¼ cup of orange juice

 

Instructions:

STEAKS:

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.

 

HASH BROWN:

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.

 

WHISKEY 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.

 

 

Onglet Steak | Organic Grass Fed Steak
£7.63
  • Min life 7 Days
  • Organic
  • Gluten Free
Organic Sweet Soy Sauce
£2.80
  • Organic
  • Vegan
Dried Garlic 2 Bulbs | Organic Fruit & Vegetables
£1.25
  • Organic
Cornish Sea Salt Flakes | Organic Groceries
£2.85
Steenbergs Black Pepper, Ground | Organic Herbs & Spices
£2.65
  • Organic
  • Gluten Free
  • Vegan

Steenbergs Black Pepper, Ground

Organic Sunflower Oil
£4.88
  • Organic
  • Gluten Free
  • Vegan
Nc'Nean Single Malt Scotch Whisky | Organic Spirits
£55.00
  • Organic
  • Vegan

Nc'Nean Single Malt Scotch Whisky

Mr Organic Extra Virgin Olive Oil
£12.99
  • Organic
  • Gluten Free
  • Vegan
Oranges | Organic Fruit & Vegetables
£3.25
  • Organic
Pak Choi | Organic Vegetables
£2.90
  • Organic
Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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