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Aged beef onglet with tahini and roast chilli harissa
Serves 2 as a main or 4 as a starter Starters and mains
Ingredients
- 350g aged onglet, cut into 2cm pieces
- 50g tahini
For the roast chilli harissa
- 4 mild red chillies (approx. 50g)
- 1 garlic clove, finely chopped
- 2tbsp olive oil
- ¼tsp sea salt
Method
To make the harissa, roast the chillies over an open flame (either gas or barbecue) until blackened all over, then set aside to cool.
When cool, peel and discard the skin. Finely chop the flesh, keeping the seeds, and combine with the garlic, oil and salt.
Preheat a charcoal grill or cast-iron griddle, or a regular grill to very hot. Thread the meat on to skewers (see Cook’s note) and season generously with salt. Grill the onglet skewers for about 3 minutes on each side – it’s best eaten medium rare.
Serve with tahini and the chilli harissa.
Cook's note If using wooden skewers, they will need to be presoaked in water to prevent burning.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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