Miso-marinated onglet steak with besan chips

Anna Hansen turns a cheaper cut of meat into a delicious, Asian-inspired main course
Miso-marinated onglet steak with besan chips
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes plus marinating time
  • Effort: medium


For the den miso

  • 35 ml mirin
  • 35 ml sake
  • 100 g white miso
  • 50 g sugar

For the steak

  • 125 ml tamarind paste
  • 2 cloves garlic, finely sliced
  • 1 tsp chopped thyme
  • 50 ml olive oil
  • 6 onglet steaks, about 150-180g each

For the besan chips

  • 1 tbsp vegetable oil, plus extra for deep-frying
  • 1½ tsp cumin seeds
  • 15 fresh curry leaves
  • 1 tsp finely grated fresh turmeric root
  • 1 tbsp finely chopped ginger
  • ½ green chillies, finely chopped
  • 2-3 tbsp finely chopped coriander
  • 200 g besan or chickpea flour
  • polenta, for dusting
  • 1 tsp nigella seeds
  • dressed green salad, to serve


1. For the den miso: put all ingredients in a small saucepan and bring to a gentle simmer, whisking from time to time to ensure the mixture does not catch. Simmer until the sugar has dissolved. Remove the pan from the heat, leave the mixture to cool then refrigerate (this mixture lasts indefinitely in the fridge).

2. For the steak: mix the tamarind paste, garlic, thyme, olive oil and 4 tablespoons den miso together in a non-reactive dish. Add the steak and marinate for at least 3 hours, or preferably overnight.

3. For the chips: heat the oil in a heavy-based saucepan. Add the cumin seeds and curry leaves and cook for about 1 minute or until aromatic, then add the turmeric, ginger, chilli and coriander.

4. Sift the besan into a bowl and then whisk in 600ml cold water, beating constantly to ensure there are no lumps.

5. Pour the batter into the saucepan of spices and add ¾ teaspoon salt and ¼ teaspoon black pepper. Stir over moderate heat for about 10 minutes, until the mixture thickens and comes away from the sides of the pan.

6. Oil a small oven tray and sprinkle with the nigella seeds and a little polenta. Pour in the besan mix and lay a piece of baking parchment on top. Using your hands, quickly and evenly flatten the mixture out. Refrigerate until set.

7. Heat a griddle or frying pan over a high heat until hot but not smoking. Lift the steaks from the marinade then brush them with oil and season with salt and freshly ground black pepper.

8. Cook the steak on one side for 3-4 minutes, then reduce the heat to medium and cook for an additional 4 minutes. Turn the steak over and cook for a further 5 minutes.

9. Transfer the steaks from the pan to a rack, cover with foil and leave to rest in a warm place for up to 10 minutes while you cook the chips.

10. Heat a pan of oil for deep-frying. Remove the besan mixture from the fridge and turn it out on to a chopping board. Cut the mixture into chips, dusting with polenta as you go, and deep-fry the chips in batches until golden.

11. To serve, slice each steak thickly and serve with the besan chips and a green salad.

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