Grilled onglet steak with tamarind and miso marinade
Ask your Provenance Village Butcher team for 6 pieces of onglet steak, each weighting
Take a marinade of 125g of tamarind paste, 70ml Den Miso*, 2 garlic cloves, finely sliced, 1 teaspoon of chopped thyme. Mix all the marinade ingredients together, pour them over the steak and leave to marinate for at least 3 hours, preferably overnight.
Heat a griddle or a heavy-based frying pan over a high heat until hot but not smoking (if the pan is too hot, the outside of the meat will burn before it has cooked enough). Brush the steaks with 50ml of olive oil and season. Cook for a 2-4 minutes on each side, depending on thickness. Transfer them from the pan to a rack, cover with foil and leave to rest in a warm place for up to 10 minutes. This helps the meat to ‘relax’ and maximises taste and tenderness.
*Den Miso (makes 1 litre) Place all the ingredients in a pan and whisk over a medium heat until dissolved: 100ml of sake, 100ml of mirin, 500g of white miso and 300g of white sugar. Cool and store in an airtight container in the fridge. If you don’t have any further use for Den Miso then only produce quarter of the recipe.