Cocoa rubbed grass-fed Irish onglet with a pickled walnut and fennel salad

Known for its intense and mouth-watering flavour, this recipe from Tom Cenci showcases grass-fed Irish onglet at its finest, rubbed in cocoa powder to add an extra smoky depth. Paired with a pickled walnut and fennel salad. It's the perfect dish to impress guests.

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  • 4 onglet steaks (around 200g each)
  • 50g cocoa powder
  • 1 fennel
  • 3 apples
  • 1 bunch of watercress
  • 1 jar of pickled walnuts
  • 200g ranch dressing
  • 1 pinch of Malden sea salt
  • 1 pinch of pepper
  • 4 onglet steaks (around 200g each)
  • 50g cocoa powder
  • 1 fennel
  • 3 apples
  • 1 bunch of watercress
  • 1 jar of pickled walnuts
  • 200g ranch dressing
  • 1 pinch of Malden sea salt
  • 1 pinch of pepper

STEP 1

Gently season the onglet steaks with salt and pepper, then roll in the cocoa powder until all sides are lightly covered.

STEP 2

Take a non-stick frying pan and drizzle a little oil inside and bring to a medium heat.

STEP 3

Add the onglets to the pan and sear on all sides, allowing to cook for about 7/8 minutes. The steaks will have some colour because of the cocoa powder. For best results cook to medium rare then remove from the heat allow them to rest.

STEP 4

While the steaks are resting, make the salad by finely slicing the fennel and apples. Drain the liquid from the pickled walnuts then cut them into quarters.

STEP 5

Mix the apple, fennel, walnuts and watercress with the ranch dressing and taste for seasoning.

STEP 6

Gently heat the steaks in a hot oven for a few minutes then slice and serve with the salad.

STEP 1

Gently season the onglet steaks with salt and pepper, then roll in the cocoa powder until all sides are lightly covered.

STEP 2

Take a non-stick frying pan and drizzle a little oil inside and bring to a medium heat.

STEP 3

Add the onglets to the pan and sear on all sides, allowing to cook for about 7/8 minutes. The steaks will have some colour because of the cocoa powder. For best results cook to medium rare then remove from the heat allow them to rest.

STEP 4

While the steaks are resting, make the salad by finely slicing the fennel and apples. Drain the liquid from the pickled walnuts then cut them into quarters.

STEP 5

Mix the apple, fennel, walnuts and watercress with the ranch dressing and taste for seasoning.

STEP 6

Gently heat the steaks in a hot oven for a few minutes then slice and serve with the salad.