Miso and cacao marinated beef onglet with beans, soba noodles and avocado

Name: Miso and cacao marinated beef onglet with beans, soba noodles and avocado
Cuisine: British
Ingredients: 800 g (1 lb. 1 oz.) beef onglet (hanger steak), about 650–700 g (1 lb. 7 oz.–1 lb. 9 oz.) trimmed weight; 800 g (1 lb. 1 oz.) beef onglet (hanger steak), about 650–700 g (1 lb. 7 oz.–1 lb. 9 oz.) trimmed weight; 100 g (3½ oz.) dried soba noodles; 150 g (5½ oz.) beans, trimmed, blanched and refreshed (I used a mixture of green and yellow beans); 2 tsp sesame seeds, toasted; 2 tsp thinly sliced chives; 100 g (3½ oz./generous ⅓ cup) pale miso paste (I used shiromiso – white miso – which is slightly sweet and savoury); 100 g (3½ oz./generous ⅓ cup) pale miso paste (I used shiromiso – white miso – which is slightly sweet and savoury); 100 g (3½ oz./generous ⅓ cup) pale miso paste (I used shiromiso – white miso – which is slightly sweet and savoury); 3½ tbsp sake (or use dry sherry, pale lager or apple juice); 3½ tbsp sake (or use dry sherry, pale lager or apple juice); 2 tsp sesame oil (or use sunflower or other plain oil); 2 tsp sesame oil (or use sunflower or other plain oil); 2 tsp sesame oil (or use sunflower or other plain oil); 1 large avocado; 1 tbsp creamed horseradish or mustard; 1 tbsp creamed horseradish or mustard; 1 tbsp lime juice; 150 g (5½ oz.) beans, trimmed, blanched and refreshed (I used a mixture of green and yellow beans); 3½ tbsp sake (or use dry sherry, pale lager or apple juice); 3½ tbsp sake (or use dry sherry, pale lager or apple juice); 3½ tbsp caster (superfine) sugar; 85 ml (⅓ cup) mirin; 2 tsp finely chopped or grated ginger; 2 tbsp toasted cacao nibs, coarsely crushed; 2 tsp finely chopped or grated ginger

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Onglet is one of those delicious cuts of beef that for years few had even heard of in English-speaking countries, yet it now appears on menus from Britain to New Zealand. The term is French, but in the USA it’s known as hanger steak so you may have eaten it before. I’ve happily tasted it numerous times in New York, Chicago and around California – always cooked rare, with fries and mustard mayonnaise, or a tomato-based salsa. It’s a delicious cut, but is tender only if cooked rare. If you pr

Ingredients

Europe
Asia
Oceania
Americas
Japan
New Zealand
United States
United Kingdom
Chicago
Main course
Gluten-free
New York

Ingredients

Method