Onglet beef with chimichurri

Rich and flavoursome, onglet is often referred to as “butcher’s steak” because it’s so delicious that butchers snaffle it for themselves. Onglet can be tough if not cooked properly though. Tenderise the cut first and always cook it rare, or medium-rare at most. 

Chimichurri is herby, fresh and tangy. Most people in South America have a strong opinion on what should go in a traditional chimichurri, but this is a solid recipe and goes brilliantly with the onglet.   
 

Serves 4

• 1–1.5kg onglet

• 1tbsp olive oil

• 2 sprigs rosemary 

• 30g fresh flat-leaf parsley leaves, finely chopped 

• 5g fresh oregano leaves, finely chopped

• 3 garlic cloves, crushed

• ¼ red onion, finely diced

• 1 red chilli, finely sliced

• 30ml red wine vinegar

• 120ml olive oil 

• pinch of salt

• pepper

1. Two hours before cooking, use a meat hammer or rolling pin to bash the onglet to tenderise it. 

2. Rub the olive oil over the onglet. Bruise the rosemary and brush the meat with the sprigs, then leave the oiled onglet and herbs in a dish, covered, at room temperature. 

3. Pick the leaves from the parsley and oregano, and chop them finely. Mix the herbs with the crushed garlic, red onion, chilli and red wine vinegar. 

4. Stir continually as you drizzle in the olive oil to finish the sauce. Use the salt to season to taste. 

5. Preheat the oven to 200C and heat a skillet or griddle pan on the hob. Season the onglet with salt and pepper.

6. Press the meat against the pan, charring each side for 1–2 minutes. Transfer the skillet or griddle pan to the oven for 2–4 minutes (depending on the rareness you can handle, and size/shape of the onglet.) Let the meat rest for 5 minutes. 

7. Slice the onglet thinly. Top it with the chimichurri. Serve with sweet potato wedges, chips or green beans. 

Chimichurri is best made a day in advance, and will keep in the fridge for a week. An empty Doritos Salsa Dip jar (300g) is a good size for storing this Chimichurri recipe. Shake before serving.

This dish is best enjoyed with an Argentinian malbec wine. 

Rachel Walker is a food writer and blogs at thefoodieat.org