Onglet à la Plancha with Sauce Bordelaise

Serves 4–6

Chef's Note
Onglet (hanger steak) can be difficult to find, so ask your local independent butcher, most of whom should be able to source it. The average steak weighs about 12 ounces, but if possible ask for larger steaks, closer to one pound each. Because onglet is naturally triangular in shape, be sure to sear all three sides.

Ingredients

Steak

  • 2 onglet (hanger) steaks, about 1 lb each

  • Kosher salt

  • Freshly ground black pepper

Sauce Bordelaise

  • 2 quarts beef stock

  • 1 cup dry red wine

  • 1 split marrow bone (or two 2-inch marrow pipes)

  • 4 Tbsp cold unsalted butter, cut into pieces

  • 1 shallot, finely diced

  • 1 tsp sherry or Champagne vinegar

  • Salt, to taste

Method

Reduce the red wine to ¼ cup and the beef stock to about 1 cup. Set both aside.

Roast the marrow bones at 400°F for about 30 minutes. Allow them to cool slightly, then scrape out the marrow and reserve.

About an hour before cooking, remove the steaks from the refrigerator, season generously with salt and pepper, and allow them to come to room temperature.

While the grill or plancha heats over medium-high heat, begin the sauce. Melt 1 tablespoon of butter and gently cook the shallots until translucent. Add the reduced wine, bring to a boil, then add the reduced beef stock and simmer until lightly thickened. Reduce the heat to medium and whisk in the remaining butter a piece at a time until fully emulsified. Stir in the resting juices from the steaks, then whisk in the roasted marrow. The sauce should be glossy and rich, not oily. If it becomes too thick, loosen it with a splash of water. Finish with a small splash of sherry or Champagne vinegar and adjust the seasoning.

Grill the steaks for about 4 minutes on each of their three sides, resisting the urge to move them while they cook. Remove at an internal temperature of 120°F and rest for 10 minutes before slicing across the grain. Serve with the strained Bordelaise, fried leeks, chopped chives, and pommes frites.

Fried Leeks

Thinly slice the white part of the leeks, toss lightly in flour, and shake off the excess. Fry at 325°F until golden brown. Drain on paper towels and season immediately with salt.

Pommes Frites

Cut russet potatoes into ¼-inch batons and soak in cold water. Fry first at 275°F for 3–4 minutes without coloring, then freeze until ready to serve. Finish at 350°F until golden brown and delicious. Season generously with salt.

As Russell says, "I like my fries salty AF"