Salade d’Onglet

Name: Salade d’Onglet
Yield: Serves 4
Cuisine: French
Ingredients: ½ ounce/14 g fresh ginger, grated; 12 ounces/340 g onglet steak, cut into 1½-ounce/42-g pieces; ¼ cup/56 ml dark chicken or veal stock (an added spoon from your stash of demi-glace would be nice); 2 garlic cloves, finely chopped (if you use a garlic press, you shall surely burn in Hell); salt and pepper; 4 tbsp/56 ml soy sauce; 2 tbsp/28 g butter; ¼ cup/56 ml white wine; 1 sprig of flat parsley, chopped; 4 ounces/112 g mesclun salad mix; 1 garlic clove, thinly sliced; 2 tbsp/28 ml soy sauce; ⅛ ounce/3 g fresh ginger, grated; ¼ cup/56 ml red wine vinaigrette; 1 shallot, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

12 ounces/340 g onglet steak, cut into 1½-ounce/42-g pieces

Europe
Americas
France
United States
Mediterranean
New York

Method

Prep

Place the meat in the deep bowl. From the marinade recipe, add the ½ ounce/14 g ginger, the chopped garlic, and the soy sauce and mix well. Cover and refrig