Onglet steak with herbs

Tom Hunt chooses a less well known cut for a tender barbecued steak packed full of flavour. Marinade the meat 1 hour before you would like to eat it. Find out more on Great British Chefs

📝 Ingredients

• 1 onglet, trimmed and cut into four
• marjoram, but all herbs are delicious served with beef
• salt
• pepper
• olive oil

👨‍🍳 Instructions

1. 1Marinade the meat 1 hour before you would like to eat it. Grab a liberal bunch of herbs, bruise them with your hands and rip them up. Season the meat heavily with the salt, pepper and herbs and drizzle with olive oil. Rub into the meat, and leave at room temperature
2. 2Light your barbecue
3. 3When the coals are white and searingly hot, and all your accompaniments are ready, place your steaks on the griddle. Sear each side for 2 minutes at the most. Then transfer your steaks to a warm plate to rest for 4. Serve. When eating the steak cut across the grain to ensure that it is at its most tender