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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

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Salade d’Onglet

Ingredients

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