By Laura

  • 2 people
  • 15 mins
  • Easy
Beef Onglet & Young Buck Blue Cheese Salad
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Ingredients

1 Onglet ( Approx 550g )

For the marinade

80ml Balsamic Vinegar

1 Tbsp Local Clear Honey

1 Chilli – Thinly sliced

For the salad

80g Rocket

50g Blue Cheese ( I used local cheese Young Buck – but use your favourite )

4 Tbsp Rapeseed Oil ( I use Broightor Gold )

2 Tsp Balsamic Vinegar

1 Tbsp Local Clear Honey

Method

  1. Put the onglet into a large ziplock bag – followed by the marinade ingredients. Squeeze all of the air out before sealing. Be sure the meat is evenly covered before leaving to marinate for at least an hour. Though the longer the better!
  2. Remove the outlet from the fridge and leave at room temperature. Prepare the salad before cooking the onglet.
  3. Add the dressing ingredients to a lidded jar. Shake to combine.
  4. Slowly add the dressing to your leavings. Turning them ensure they are evenly coated.
  5. Crumble the blue cheese on top. Very gently combine as to not break the cheese up into tiny pieces! Split between x4 plates / shallow bowls for serving. Set to one side.
  6. Heat a skillet to a high heat. Remove the outlet from the marinade, rub liberally with rapeseed oil and season with rock salt and pepper.
  7. Gently lay the onglet into your skillet and leave for 2minutes on one side. Turning and repeating on the other. Remove from the pan and leave to rest for at least 4minutes.
  8. Once rested cut the outlet into roughly finger width slices. Making sure to cut across the grain to ensure it is enjoyed at its most tender.
  9. Lay the slices across your salad to serve. Enjoy with your favourite crusty bread.