Barbecued grass-fed Irish onglet with Sichuan pepper, ember grilled peas, sorrel and mint    

Lee’s seasonal and modern style of cooking really shines through in his barbecued grass-fed Irish onglet served with Sichuan pepper, ember grilled peas, sorrel and mint which is bursting with fresh, summery flavours, being the perfect addition to any BBQ menu this season.

4
2

FOR THE GRASS-FED IRISH ONGLET:

  • 2 pieces of grass-fed Irish onglet

FOR THE SPICED OIL:

  • 9g Sichuan pepper, lightly toasted
  • 6g chilli flakes
  • 400g cold pressed rapeseed oil
  • 22g sumac
  • 4g garlic powder
  • 3g cayenne pepper
  • 5g salt
  • 1/2 a bunch of mint
  • 1/2 a bunch of parsley

FOR THE SORREL AND MINT EMULSION:

  • 100g large sorrel leaves
  • 40g mint leaves
  • 60ml cold pressed rapeseed oil
  • 30ml white wine vinegar
  • 5g salt

FOR THE EMBER GRILLED PEAS:

  • 500g fresh peas in the pod, de-podded
  • 10g cold pressed rapeseed oil
  • 1 lemon
  • 5g Maldon salt

FOR THE GRASS-FED IRISH ONGLET:

  • 2 pieces of grass-fed Irish onglet

FOR THE SPICED OIL:

  • 9g Sichuan pepper, lightly toasted
  • 6g chilli flakes
  • 400g cold pressed rapeseed oil
  • 22g sumac
  • 4g garlic powder
  • 3g cayenne pepper
  • 5g salt
  • 1/2 a bunch of mint
  • 1/2 a bunch of parsley

FOR THE SORREL AND MINT EMULSION:

  • 100g large sorrel leaves
  • 40g mint leaves
  • 60ml cold pressed rapeseed oil
  • 30ml white wine vinegar
  • 5g salt

FOR THE EMBER GRILLED PEAS:

  • 500g fresh peas in the pod, de-podded
  • 10g cold pressed rapeseed oil
  • 1 lemon
  • 5g Maldon salt

SPICED OIL

STEP 1

Combine all of the ingredients except the fresh herbs together in the blender for 4 minutes until smooth. Then chill in the fridge until cold.

STEP 2

Once cold, stir in the cold pressed rapeseed oil and place half of the mixture into the blender, add the picked herbs and blend well for another 2 minutes. You should now be left with two different mixtures, a spicy oil and a spicy herby oil.

 

SORREL AND MINT EMULSION

STEP 1

Place everything into the blender and blend on a medium speed until you have a coarse, fragrant dressing.

 

GRASS-FED IRISH ONGLET

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Once rested, slice the onglets across the grain of the meat to ensure the beef remains as tender as possible.

EMBER GRILLED PEAS

STEP 1

Place the peas into a bowl and dress with a drizzle of rapeseed oil and Maldon sea salt, and mix well.

STEP 2

Now place the peas into a large round fine sieve that can be used to sit on the hot embers of your BBQ.

STEP 3

Place the sieve onto the embers and cook for around 4 minutes, shaking frequently to get a lovely smoked flavour running through the peas.

STEP 4

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.

STEP 5

Serve these ember grilled peas with the delicious grass-fed Irish onglet.

SPICED OIL

STEP 1

Combine all of the ingredients except the fresh herbs together in the blender for 4 minutes until smooth. Then chill in the fridge until cold.

STEP 2

Once cold, stir in the cold pressed rapeseed oil and place half of the mixture into the blender, add the picked herbs and blend well for another 2 minutes. You should now be left with two different mixtures, a spicy oil and a spicy herby oil.

 

SORREL AND MINT EMULSION

STEP 1

Place everything into the blender and blend on a medium speed until you have a coarse, fragrant dressing.

 

GRASS-FED IRISH ONGLET

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Once rested, slice the onglets across the grain of the meat to ensure the beef remains as tender as possible.

EMBER GRILLED PEAS

STEP 1

Place the peas into a bowl and dress with a drizzle of rapeseed oil and Maldon sea salt, and mix well.

STEP 2

Now place the peas into a large round fine sieve that can be used to sit on the hot embers of your BBQ.

STEP 3

Place the sieve onto the embers and cook for around 4 minutes, shaking frequently to get a lovely smoked flavour running through the peas.

STEP 4

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.

STEP 5

Serve these ember grilled peas with the delicious grass-fed Irish onglet.