Cocoa rubbed grass-fed Irish Onglet with a pickled walnut and fennel salad

Known for its intense and mouth-watering flavour, this recipe from Tom Cenci showcases grass-fed Irish Onglet at it’s finest, rubbed in cocoa powder to add an extra smoky depth. Paired with a pickled walnut and fennel salad – it's a perfect dish to impress guests.

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  • 4 Onglet steaks (around 200g each)
  • 50g Cocoa powder
  • 1 Fennel
  • 3 Apples
  • 1 Bunch of watercress
  • 1 Jar of pickled walnuts
  • 200g Ranch dressing
  • Malden salt
  • Pepper
  • 4 Onglet steaks (around 200g each)
  • 50g Cocoa powder
  • 1 Fennel
  • 3 Apples
  • 1 Bunch of watercress
  • 1 Jar of pickled walnuts
  • 200g Ranch dressing
  • Malden salt
  • Pepper
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STEP 1

Gently season the Onglet steaks with salt and pepper, then roll in the cocoa powder until all sides are lightly covered.

STEP 2

Take a non-stick frying pan and drizzle a little oil inside and bring to a medium heat.

STEP 3

Add the Onglets to the pan and sear on all sides, allowing to cook for about 7/8 minutes. The steaks will have some colour because of the cocoa powder. For best results cook to medium rare then remove from the heat allow them to rest.

STEP 4

While the steaks are resting, make the salad by finely slicing the fennel and apples. Drain the liquid from the pickled walnuts then cut them into quarters.

STEP 5

Mix the apple, fennel, walnuts and watercress with the ranch dressing and taste for seasoning.

STEP 6

Gently heat the steaks in a hot oven for a few minutes then slice and serve with the salad.

copy text

STEP 1

Gently season the Onglet steaks with salt and pepper, then roll in the cocoa powder until all sides are lightly covered.

STEP 2

Take a non-stick frying pan and drizzle a little oil inside and bring to a medium heat.

STEP 3

Add the Onglets to the pan and sear on all sides, allowing to cook for about 7/8 minutes. The steaks will have some colour because of the cocoa powder. For best results cook to medium rare then remove from the heat allow them to rest.

STEP 4

While the steaks are resting, make the salad by finely slicing the fennel and apples. Drain the liquid from the pickled walnuts then cut them into quarters.

STEP 5

Mix the apple, fennel, walnuts and watercress with the ranch dressing and taste for seasoning.

STEP 6

Gently heat the steaks in a hot oven for a few minutes then slice and serve with the salad.