Onglet Steak With Salsa Verde And Parmesan Chips Recipe

Recipe By Slurrp

Onglet steak with salsa verde and parmesan chips is a delicious and flavorful dish. The onglet steak, also known as hanger steak, is tender and juicy, and pairs perfectly with the vibrant salsa verde. The salsa verde is made with fresh herbs, garlic, capers, and lemon juice, adding a zesty and tangy flavor to the dish. The parmesan chips are crispy and cheesy, providing a delightful crunch. This recipe is a great choice for a special dinner or a weekend treat.

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45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
Onglet Steak With Salsa Verde And Parmesan Chips
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Ingredients for Onglet Steak With Salsa Verde And Parmesan Chips Recipe

  • 1/2 Onglet Steaks
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • as needed For The Salsa Verde
  • 1/4 cup Fresh Parsley Leaves
  • 0.13 cup Fresh Basil Leaves
  • 1/2 cloves Cloves Garlic
  • 1/2 tablespoon Capers
  • 1/4 Juice Lemon
  • 0.06 cup Olive Oil
  • as needed For The Parmesan Chips
  • 1/4 cup Grated Parmesan Cheese

Directions: Onglet Steak With Salsa Verde And Parmesan Chips Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 200°C (400°F).
  • STEP 2.Season the onglet steak with salt and pepper on both sides.
  • STEP 3.Heat a large skillet over high heat and add some oil. Sear the steak for 3-4 minutes on each side until browned.
  • STEP 4.Transfer the steak to a baking sheet and roast in the preheated oven for 8-10 minutes for medium-rare.
  • STEP 5.While the steak is roasting, prepare the salsa verde. In a food processor, combine parsley, basil, garlic, capers, lemon juice, and olive oil. Pulse until well combined.
  • STEP 6.Remove the steak from the oven and let it rest for a few minutes before slicing.
  • STEP 7.For the parmesan chips, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Grate parmesan cheese and form small piles on the baking sheet. Bake for 5-7 minutes until golden and crispy.
  • STEP 8.Serve the sliced steak with salsa verde and parmesan chips. Enjoy!

Cooking Tips

  • Make sure to let the steak rest before slicing to allow the juices to redistribute.
  • You can adjust the amount of garlic and lemon juice in the salsa verde according to your taste preference.
  • For extra flavor, marinate the steak in the salsa verde for a few hours before cooking.

Storage and Serving

  • Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the steak in a hot skillet for a few minutes until warmed through.
  • The salsa verde can be stored in the refrigerator for up to 1 week.
  • Serve the onglet steak with salsa verde and parmesan chips as a main course for a delicious and satisfying meal.
Nutrition
value
771
calories per serving
53 g Fat27 g Protein41 g Carbs7 g FiberOther

Current Totals

  • Fat
    53g
  • Protein
    27g
  • Carbs
    41g
  • Fiber
    7g

MacroNutrients

  • Carbs
    41g
  • Protein
    27g
  • Fiber
    7g

Fats

  • Fat
    53g

Vitamins & Minerals

  • Calcium
    623mg
  • Iron
    8mg
  • Vitamin A
    1325mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    151mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    71mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    97mg
  • Manganese
    2mg
  • Phosphorus
    341mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp