Onglet Steak with Maple, Coffee, Bourbon Sauce

Preheat the grill to 200°C.

Season the onglet steaks with plenty of salt and pepper and set aside.

In a saucepan add the Bourbon, maple syrup, soy sauce and coffee and stir over a medium heat on the side burner until thick and creamy. If the sauce is thin, add a cornflour slurry made with 1 tsp of cornflour with a small amount of water and mixed together.

Place the steaks directly over the heat and sear for approximately 4 – 5 minutes until grill marks are achieved, then flip and repeat on the other side. Check the internal temperature until it reaches your desired finish.  Remove from the heat and rest for ten minutes.

Par boil the potatoes until fork tender.

Arrange the potatoes on a tray and lightly smash each potato with the palm of your hand.

Drizzle the potatoes with oil and then sprinkle with salt Pepper and rosemary. Flip the potatoes and repeat on the reverse side.

Place potatoes on direct heat on the grill and cook until lightly browned and crisped, about 5 minutes per side.

After resting, slice the steak and serve with the sauce, potatoes and your favourite greens