Chargrilled onglet and watercress sandwich with quick-pickled celeriac rémoulade

4
20 minutes

Ingredients

Steak sandwiches

  • 500g of onglet
  • 1 dash of vegetable oil
  • 4 tbsp of mayonnaise
  • 8 slices of sourdough
  • 4 handfuls of watercress
  • salt
  • pepper

Rémoulade

  • 150g of celeriac
  • 50g of butternut squash
  • 350ml of lightly seasoned pickling vinegar

Dressing

  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of lightly seasoned pickling vinegar
  • 1 tbsp of lilliput capers, chopped
  • 1 handful of parsley, finely chopped
  • 1 handful of tarragon, finely chopped
  • 1 handful of chives, finely chopped
  • lemon juice, to taste
  • salt
  • pepper

Method

1
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