Onglet with Quinoa and Cucumber

Onglet with Quinoa and Cucumber
©Constantin Fischer

Onglet with Quinoa and Cucumber

This tender steak is served with a fresh cucumber and quinoa salad.

Constantin Fischer

For the steak:

Ingredients (4 servings)
1 kg dry aged hanger steak (onglet)
salt
coconut oil
olive oil

For the quinoa:

Ingredients (4 servings)
250 g quinoa
1 lime
pineapple curry powder
8 sheet(s) mint
salt
pepper
olive oil

For the cucumber:

Ingredients (4 servings)
1 large cucumber
1 tablespoons honey mustard
250 g Greek yoghurt
pink pepper
blue cornflower petals, dried
salt
chervil

  • For the steak, preheat the oven to 100°C. Place an oven rack on the middle rack and place a drainer underneath it. Fry the meat twice on both sides in a pan with a little coconut oil. Remove the meat from the pan and place on the rack to cook in the oven for 1 hour.
  • Peel the cucumber, cut in half and remove the seeds with a small spoon. Then cut the cucumber into approx. 1 cm thick pieces. Cook the cucumber in salted water for approx. 2 minutes to blanch and then place immediately into ice water.
  • Pour the cucumber into a colander over a bowl and shake off excess water. Retain the water for the quinoa. Place the cucumber in a bowl with the mustard, yoghurt, pink pepper, cornflower and a little salt and mix well, then leave to one side.
  • Boil the Quinoa for approx. 10 minutes in cucumber-salted water until cooked through and drain in a colander. Cut the lime into thin slices and quarter them.
  • Put the quinoa, lime pieces, curry powder to taste and some salt and pepper in a bowl. Cut the mint leaves into thin strips and add to the quinoa in the bowl with a little olive oil, mix well. Arrange on a flat plate (see photo), garnish with some fresh chervil and mint.  

Constantin Fischer
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