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Emily Roux's Barbecued Onglet Steak with Miso Vegetables

Excellent value and full of flavour onglet is best served rare or medium rare (longer cooking results in tough, chewy meat) and benefits from a leisurely marinade and a swift and searing encounter with a hot grill.

Emily Roux's Barbecued Onglet Steak with Miso Vegetables

When the sun comes out Chez Roux, it’s time to fire up the barbecue and bring on the mouth-watering aromas of meat and vegetables sizzling over the coals. Leaner and less expensive than other cuts of steak, onglet –or hanger steak, is ideal for a barbecue.

About this recipe

Preparation Time 20 Minutes
Cooking Time 20 Minutes
Serves 4 People
Emily Roux's Barbecued Onglet Steak with Miso Vegetables Emily Roux's Barbecued Onglet Steak with Miso Vegetables


  • 800g Onglet (hanger steak)

For the marinade:

  • 4 tbsps olive oil
  • 1 lime (1/2 for juice)
  • 1 tsp crushed pink peppercorns
  • 1 tbsp white balsamic vinegar
  • 1 tbsp Dijon mustard
  • 80g blackberries
  • ½ bunch flat parsley (28g), chopped

For the miso vegetables:

  • 360g tender stem broccoli
  • 400g Anya or Jersey Royal potatoes
  • 1 tbsp white miso paste
  • 1 tbsp white sesame seeds
  • Juice 1 lime
  • 3 tbsp olive oil
  • 1 red chilli, chopped
  • Salt & pepper



To note: A staple in France, but less well known in this country, you’ll find onglet at your butcher or farmers’ market. Do ask your butcher to remove the tough sinew running through the steak.


To note: Marinades made with acidic ingredients such as lemon, lime and vinegar are a great way to enhance flavour and, most importantly, tenderize economical cuts of meat by helping tough tissue to breakdown.


Prepare the marinade at least two hours before the barbecue to give it time to work its magic and for the meat to absorb all the delicious flavours.


Simply whisk all the ingredients together in a mixing bowl, crushing the blackberries with a fork. Place the meat on a plate or in a re-sealable bag, smear the marinade all over and refrigerate until needed. Cut the remaining lime half into wedges to put on the grill with your steakRemember to remove your steak from the fridge to bring it up to room temperature at least 20 minutes before it goes on the barbecue.


To prepare the miso vegetables:

Whisk together the miso paste, lime juice, oil and sesame seeds in a small mixing bowl until the paste has completely dissolved (add a little warm water if necessary) and set aside.


Blanch the broccoli for a couple of minutes in salted boiling water and then immediately refresh in iced water to stop it cooking further. It should still be firm and bright green. Cook the potatoes in salted simmering water for about 5 minutes. They’ll finish cooking on the barbecue with the broccoli.


Wrap a couple of potatoes, a few spears of broccoli and a little chopped chilli in individual foil parcels together with 2 generous spoonfuls of the miso dressing and a pinch of salt and pepper. Seal the parcels by pinching the edges of the foil together and place directly over the coals at the perimeter of the grill. Cook for approximately 8 to 10 minutes moving the parcels around from time to time.


When the vegetables are almost cooked, place the lime wedges and the meat (at room temperature) onto the BBQ. The coals should be glowing orange but without flames. Season the meat with salt and cook for 3 minutes (depending on thickness) on either side for a delicious, rare steak. Longer cooking will result in tough, chewy meat. Allow to rest for at least 5 minutes on a warm plate before slicing across the grain.


Serve with the grilled lime wedges and vegetable parcels.

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