This onglet steak sandwich recipe is served with a quick-pickled celeriac and butternut squash rémoulade, a beautifully tangy accompaniment to the umami meat, peppery watercress and creamy mayo.
First quick-pickle the celeriac and butternut squash. Julienne the vegetables by cutting then into fine matchsticks, then cover with the pickling vinegar. Leave to quick-pickle for 15 minutes
2
In the meantime, make a dressing for the rémoulade. Whisk together the oil, mustard and a tablespoon of the vinegar from the celeriac until emulsified. Then stir in the capers and chopped herbs. Taste and season with lemon juice, salt and black pepper
3
Season the steak with a generous amount of salt and pepper. Place a large griddle pan over a high heat. (You may need to cut the steak in half to fit it all in at once.) When the pan is smoking hot, add a dash of oil and the steak. Cook on a medium-high heat for 3–4 minutes each side – depending on the thickness of the onglet, you may need to finish in the oven for 2–3 minutes for a medium-rare finish
4
Whilst the steak is resting in a warm place for at least 5 minutes, drain the celeriac and butternut squash, and stir through the dressing
5
Use the same griddle pan to toast the sourdough, as the bread will mop up some of the steak juices
6
Once it has rested, carve the onglet – make sure you are cutting against the grain, otherwise it will be stringy and chewy. Sprinkle with flaky sea salt then assemble the sandwiches
7
Spread mayonnaise over 4 of the pieces of toast, add the watercress then divide the steak between the sandwiches. Top with rémoulade and place on the lid. Serve immediately
