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    Beef Onglet & Blue Cheese Salad

    By Day Dreaming Foodie

    This recipe is deliciously simple and can be enjoyed as a lighter option to a traditional roast joint of meat. Use local cheeses and rocket leaves picked up at a farmer’s market to cut down on the carbon footprint and help support local producers.

    Beef Onglet & Blue Cheese Salad

    Beef Onglet & Blue Cheese Salad

    A lighter option for a main course.



    Serves 4

    • 1 beef onglet (approx. 550g)

    For the Marinada

    • 80ml balsamic vinegar
    • 1 tbsp local clear honey
    • 1 chilli - thinly sliced

    For the Salad

    • 80g rocket
    • 50g blue cheese (I used local cheese Young Buck - but use your favourite)
    • 4 tbsp rapeseed oil
    • 2 tsp balsamic vinegar
    • 1 tbsp local clear honey


    1. Place the beef onglet into a large ziplock bag along with the marinade ingredients. Squeeze all the air out and seal the bag. Be sure the meat is evenly covered and leave to marinate in the fridge for at least an hour. The longer the better, so if you can, leave it overnight.
    2. Remove the onglet from the fridge and leave it to come to room temperature. While you wait, you can prepare the salad.
    3. To make the salad dressing, add the rapeseed oil, balsamic vinegar and clear honey to a lidded jar. Shake well to combine.
    4. Place the rocket leaves in a large salad bowl and slowly pour over the dressing, turning the leaves gently to ensure they are evenly coated.
    5. Next, crumble the blue cheese on top of the dressed rocket. Very gently combine so as to not break the cheese up into tiny pieces. Split the salad between 4 plates or shallow bowls for serving and set to one side.
    6. Bring a skillet to a high heat. Remove the onglet from the marinade, rub liberally with rapeseed oil and season with rock salt and pepper.
    7. Gently lay the onglet into your skillet. Cook for 2 minutes, then turn and cook for a further two minutes on the other side. Remove from the pan and leave to rest for at least 4 minutes.
    8. Once rested, cut the onglet into roughly finger-width slices. Make sure to cut across the grain, this ensures it’s enjoyed at its most tender.
    9. Lay the slices across your salad to serve. Enjoy with your favourite crusty bread.

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