Authentic Poke Bowl
Originally from Hawaii these bowls have become an international food trend - here is a classic...
Onglet with Quinoa and Cucumber
This tender steak is served with a fresh cucumber and quinoa salad.
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 | leaves | mint |
| salt | ||
| pepper | ||
| olive oil | ||
For the cucumber:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | large cucumber | |
| 1 | tablespoon(s) | 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.
Step by step pictures of the preparation:
