Place everything into the blender and blend on a medium speed until you have a coarse, fragrant dressing.
Place the two grass-fed Irish onglets onto a small tray and cover with three quarters of the spicy oil mixture, turning the beef so that it is fully covered in the marinade before leaving to rest for 1 hour.
Once marinaded, place them onto a preheated barbeque at 225oC and cook on the grill for 4-8 minutes depending on the thickness of the beef. You should be turning the onglets frequently so that they cook evenly and consistently.
When turning the grass-fed Irish onglets, brush a little of the spicy oil mixture that’s left over onto the meat for extra added flavour.
Once cooked, remove the onglets from the BBQ and place into the spicy herby oil to rest for 4 minutes, turning frequently so they absorb as much of the marinade as possible.
Once rested, slice the onglets across the grain of the meat to ensure the beef remains as tender as possible.
EMBER GRILLED PEAS
Place the peas into a bowl and dress with a drizzle of rapeseed oil and Maldon sea salt, and mix well.
Now place the peas into a large round fine sieve that can be used to sit on the hot embers of your BBQ.
Place the sieve onto the embers and cook for around 4 minutes, shaking frequently to get a lovely smoked flavour running through the peas.
Once cooked, place the peas back into the bowl they were in before and add zest of half a lemon and a few spoonful’s of the sorrel and mint emulsion and mix well.
Serve these ember grilled peas with the delicious grass-fed Irish onglet.