Onglet & Chichory, Pear & Maple Pecan Salad
Summer calls for lighter meals and a flavourful salad, like this chicory and pear salad, makes a perfect accompaniment to grilled meat. When you have a top-quality piece of beef, like this delicious onglet from meatmatters, we prefer to keep it simple and let the flavour of the beef do the talking.
Ingredients
Serves 4
1 kg onglet
6 chicory, mix of red and white, separated into individual leaves
3 ripe pears, cored & sliced
2 big handfuls of pecans (or walnuts)
2 tbl sp maple syrup
Small pinch cayenne pepper
1-2 tsp smoked sea salt
MARMALADE DRESSING
Juice of 2 lemons
4 tbl sp marmalade
4 tbl sp basil oil (we use Mrs Middleton’s rapeseed oil)
1 tbl sp maple syrup
½ tsp sea salt
Method
1. Assemble the chicory and pears on a large platter
2. Combine the ingredients for the dressing
3. Toast the pecans and coat in maple syrup, add pinch of cayenne pepper and smoked sea salt, allow to cool
4. Cook onglet over direct heat, turning every couple of minutes until a dark crust has formed and reaches the desired doneness, we like an internal temperature of 60°C
5. While the steak is resting, top the salad with pecans and drizzle over the dressing
6. Slice the onglet and season with sea salt
More Recipes Ideas from Flame & Dame
Method
1. Assemble the chicory and pears on a large platter
2. Combine the ingredients for the dressing
3. Toast the pecans and coat in maple syrup, add pinch of cayenne pepper and smoked sea salt, allow to cool
4. Cook onglet over direct heat, turning every couple of minutes until a dark crust has formed and reaches the desired doneness, we like an internal temperature of 60°C
5. While the steak is resting, top the salad with pecans and drizzle over the dressing
6. Slice the onglet and season with sea salt
