Grilled tamarind miso marinated onglet steak,
turmeric & curry leaf besan chips
A recipe from Anna Hansen - The Modern Pantry
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For the steak
6 x 150-180 g pieces trimmed onglet steak.
½ cup/125ml tamarind paste.
¼ c den miso*.
2 garlic finely sliced.
1 tsp chopped thyme.
50 ml olive oil.

Method
Mix all together and marinate trimmed onglet for at least 3 hours but
preferably overnight.
Heat a griddle or frying pan over a high heat until hot but not smoking.
If the pan is too hot, the outside will burn before the inside is cooked.
Brush the steaks with oil and season.
Cook the steak on one side for three to four minutes then reduce heat to medium
and cook for an additional four minutes.
Turn the steak over with a pair of tongs and cook for a further 5 minutes.
Transfer the steaks from the pan to a rack, cover with foil and leave to rest in a
warm place for up to 10 minutes. This helps the meat to ‘relax’ and maximises taste
and tenderness.

*Den miso
35 ml mirin.
35 ml sake.
100 g white miso.
50 g sugar.

Method
Place all ingredients in a pot and bring up to a gentle simmer whisking from time to
time to ensure the mixture does not catch.
Simmer until dissolved, remove from heat, cool and refrigerate.
This mix lasts indefinitely in the fridge.

For the chips
1 tbsp vegetable oil.
1 ½ tsp cumin seeds.
15 fresh curry leaves.
1 tsp finely grated turmeric.
1 tbsp finely minced ginger.
½ a green chilli finely chopped.
¼ bunch coriander finely chopped – be sure to use the stalks also.
200g besan.
600ml water.
¾ tsp salt.
¼ tsp black pepper.
Polenta for dusting.
1 tsp nigella seed.

Method
Heat the oil in a medium sized heavy bottomed saucepan.
Add the cumin seed and curry leaves and cook for a minute or so until aromatic.
Then add the turmeric, ginger, chilli & coriander Stalks.
Sift the besan into a bowl and then whisk in the cold water beating constantly to ensure
there are no lumps.
Pour the paste into the pot with the spices, add the salt, pepper and coriander leaves and
stir over moderate heat with a wooden spoon or spatula until the mixture thickens and
comes away from the sides of the pot, approximately 10 minutes.

The process is similar to making firm polenta only the besan takes a little longer to cook out.
Oil a small oven tray and sprinkle with the nigella seed and a little polenta.
Pour over the besan mix and lay a piece of baking parchment on top of this.
Using your hands quickly and evenly flatten the mixture out.
Refrigerate until set.
Remove from the fridge and turn out on to a chopping board.
Cut into chips dusting with polenta as you go.
Deep fry until golden and serve immediately with the steak.