Helen Graves’s onglet with scotch bonnet and grapefruit recipe

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.

outlet with scotch bonnet and grapefruit
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

  1. Prepare a barbecue for direct cooking over high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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

live fireOur 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.