Onglet Steak With Salsa Verde And Parmesan Chips Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (400°F).
• STEP 2.Season the onglet steak with salt and pepper on both sides.
• STEP 3.Heat a large skillet over high heat and add some oil. Sear the steak for 3-4 minutes on each side until browned.
• STEP 4.Transfer the steak to a baking sheet and roast in the preheated oven for 8-10 minutes for medium-rare.
• STEP 5.While the steak is roasting, prepare the salsa verde. In a food processor, combine parsley, basil, garlic, capers, lemon juice, and olive oil. Pulse until well combined.
• STEP 6.Remove the steak from the oven and let it rest for a few minutes before slicing.
• STEP 7.For the parmesan chips, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Grate parmesan cheese and form small piles on the baking sheet. Bake for 5-7 minutes until golden and crispy.
• STEP 8.Serve the sliced steak with salsa verde and parmesan chips. Enjoy!

Cooking Tips

• Make sure to let the steak rest before slicing to allow the juices to redistribute.
• You can adjust the amount of garlic and lemon juice in the salsa verde according to your taste preference.
• For extra flavor, marinate the steak in the salsa verde for a few hours before cooking.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak in a hot skillet for a few minutes until warmed through.
• The salsa verde can be stored in the refrigerator for up to 1 week.
• Serve the onglet steak with salsa verde and parmesan chips as a main course for a delicious and satisfying meal.