Seasonal Recipes

Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.

SEARED ONGLET STEAKS WITH ROASTED POTATOES

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 fi ne.

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. Serves 2.

Ingredients:

ð 1 Tbsp salt ð 1/2 tsp dried rosemary ð 1/2 tsp cracked black pepper ð 1/2 tsp red pepper fl akes ð 2 onglet steaks ð 5 Tbsp olive oil, divided ð Salt, to taste ð 8–12 small potatoes, halved (or quartered depending on size) ð Fresh thyme, optional ð Asparagus, optional

Instructions :

1. Combine salt, rosemary, cracked black pepper and red pepper fl akes, then mix well.

Rub onto the steaks and let sit for at least 30 minutes and up to overnight in the fridge. 2. 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 fl ip the potatoes and continue to cook until potatoes are brown and soft. Remove from the oven and let rest. 3. 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 fl ip and cook an additional 3 minutes for rare (or continue to fl ip and cook until you reach desired doneness). Let steaks rest for 10 minutes before slicing. Serve with potatoes and top with fresh thyme. n

Seasoned steaks

Roasted potatoes

Try and get that dark-brown crust when you’re searing the steaks Place the potatoes cut side down to start

Seared Onglet Steaks With Roasted Potatoes

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