- 1 Tbsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp cracked black pepper
- 1/2 tsp red pepper flakes
- 2 onglet steaks
- 5 Tbsp olive oil, divided
- Salt, to taste
- 8–12 small potatoes, halved (or quartered depending on size)
- Fresh thyme, optional
- Asparagus, optional
- Combine salt, rosemary, cracked black pepper and red pepper flakes, then mix well. Rub onto the steaks and let sit for at least 30 minutes and up to overnight in the fridge.
- Heat oven to 425℉. Toss potatoes with 3 tablespoons of olive oil and season to taste with salt, then place potatoes cut side down in a cast iron pan. Roast potatoes for 20 minutes (or until brown on one side and beginning to soften), then flip the potatoes and continue to cook until potatoes are brown and soft. Remove from the oven and let rest.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. When smoking, add steak to the pan and cook for 3 minutes, then flip and cook an additional 3 minutes for rare (or continue to flip and cook until you reach desired doneness). Let steaks rest for 10 minutes before slicing. Serve with potatoes and top with fresh thyme.
Onglet is the French description of a hanger steak, a lovely little tab of meat that comes from around the lower belly of a cow. This local beauty is from Tum Tum’s Black Gilt Meats, next to Takhini Gas. If you have time, let your steaks sit in this rub overnight; if not, a half hour on the counter while you’re getting everything else together will be just fine.
What this bistro steak deserves are some perfect crisp french fries, but that’s a lot to deal with in the middle of the week. Instead high roasting a few small local potatoes gets you the creamy, crisp, salty bite without having to deal with a pot of oil. Or I guess you could use an air fryer? I’ve never used one but this seems like a good place to break out that kitchen tool if you’ve got one.
Seared Onglet Steaks With Roasted Potatoes is an amazing recipe! For more delicious offerings, check out out Food and Drink section!