Fancy something fun and delicious for your next barbecue? With this recipe for grilled onglet, crispy potato wedges, and a delicious mix of fresh vegetables, you're guaranteed to bring summer to your garden. This dish is not only a feast for the eyes but also incredibly fun to prepare. Whether you're a seasoned grillmaster or simply enjoy experimenting with new recipes, this easy and versatile menu is perfect for any outdoor cooking adventure. Grab those cast iron pans and let's get cooking!
Super handy for this recipe: The Windmill Pigtail
Ingredients list for 4 persons:
- 600 g onglet
- 4 tablespoons butter
- 2 tablespoons rub (optional)
- 800 g potatoes, washed and cut into wedges
- 2 tablespoons sunflower oil
- 2 cloves garlic, finely chopped
- 200 g green beans, cleaned
- 1 large onion, chopped
- 2 carrots, thinly sliced
- 2 tomatoes, diced
- Salt and pepper to taste
Preparation:
Want to try something different with a nice piece of onglet? Start by melting some butter and mixing it with a flavorful rub of your choice. Let the butter cool in the refrigerator until it's firm enough to spread. Spread a good layer on the onglet and then let the meat rest in the refrigerator for another hour.
Time for the potatoes: cut them into wedges and candied them in a skillet with some sunflower oil and garlic. The vegetables – a mix of green beans, onion, carrot, and tomato – can now start simmering over low heat.
This is also how it can be done! Sauté onglet in the Skillet L.
Once your barbecue has heated to 200 degrees Celsius (400 degrees Fahrenheit), place the skillet on top and let it cook for about 15 minutes. When the wedges are almost done, open the barbecue lid to increase the temperature, perfect for grilling the meat beautifully bleu chaud. Once the meat reaches a core temperature of 48 degrees Celsius (118 degrees Fahrenheit), it's time to remove it from the grill. Let it rest for another 10 minutes before carving. 
Just finish the plate and it's dinner time!
Enjoy your meal and this delicious combination!
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