Salade d’Onglet from Les Halles Cookbook by Anthony Bourdain

Name: Salade d’Onglet from Les Halles Cookbook by Anthony Bourdain
Ingredients: 2 garlic cloves, finely chopped (if you use a garlic press, you shall surely burn in Hell); ½ ounce/14 g fresh ginger, grated; 12 ounces/340 g onglet steak, cut into 1½-ounce/42-g pieces; salt; pepper; 4 tbsp/56 ml soy sauce; ¼ cup/56 ml dark chicken or veal stock (an added spoon from your stash of demi-glace would be nice); ¼ cup/56 ml white wine; 2 tbsp/28 g butter; 1 garlic clove, thinly sliced; ⅛ ounce/3 g fresh ginger, grated; 2 tbsp/28 ml soy sauce; 1 shallot, thinly sliced; ¼ cup/56 ml red wine vinaigrette; 1 sprig of flat parsley, chopped; 4 ounces/112 g mesclun salad mix

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Prep Place the meat in the deep bowl. From the marinade recipe, add the ½ ounce/14 g ginger, the chopped garlic, and the soy sauce and mix well. Cover and refrigerate overnight. (If you don’t have...

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Ingredients

2 garlic cloves, finely chopped (if you use a garlic press, you shall surely burn in Hell)
½ ounce/14 g fresh ginger, grated
12 ounces/340 g onglet steak, cut into 1½-ounce/42-g pieces
salt
pepper
4 tbsp/56 ml soy sauce
¼ cup/56 ml dark chicken or veal stock (an added spoon from your stash of demi-glace would be nice)
¼ cup/56 ml white wine
2 tbsp/28 g butter
1 garlic clove, thinly sliced
⅛ ounce/3 g fresh ginger, grated
2 tbsp/28 ml soy sauce
1 shallot, thinly sliced
¼ cup/56 ml red wine vinaigrette
1 sprig of flat parsley, chopped
4 ounces/112 g mesclun salad mix