Onglet Steak With Salsa Verde And Parmesan Chips

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A upmarket meal, that uses some downtown ingredients like onglet steak and frozen chips, to get dinner on the table in a flash. Better than store-bought fast food.

The ingredient of Onglet Steak With Salsa Verde And Parmesan Chips

• 1 tablespoon rosemary leaves chopped
• 2 garlic cloves chopped
• 200ml olive oil
• 1kg beef onglet steak
• 1 tablespoon capers rinsed drained
• 3 anchovy fillets in oil drained
• 1 tablespoon dijon mustard
• 1 cup flat leaf parsley
• 1 cup fresh mint leaves
• 2 cups basil leaves plus extra leaves to serve
• 2 tablespoons lemon juice or red wine vinegar
• sunflower oil to deep fry
• 400g packet frozen chips
• 1 cup 80g parmesan grated
• cherry tomatoes vine ripened roasted to serve

The Instruction of onglet steak with salsa verde and parmesan chips

• combine rosemary half the garlic and 2 tbs olive oil in a bowl season then brush over steak cover and set aside to marinate for 15 minutes
• to make the salsa verde whiz capers anchovies dijon and remaining garlic in a small food processor to combine add herbs lemon juice and remaining 160ml olive oil and whiz to a paste set aside
• preheat a chargrill pan or barbecue to high chargrill steak for 6 minutes each side for medium rare or until cooked to your liking note if overcooked this cut may be tough remove from heat and rest loosely covered with foil for 10 minutes
• meanwhile half fill a large saucepan with sunflower oil and heat to 190c a cube of bread will turn golden in 30 seconds deep fry chips according to packet instructions drain on paper towel then toss with parmesan
• thinly slice steak and drizzle with salsa verde serve with parmesan chips roasted tomatoes and extra basil leaves

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