Onglet is so different to other steaks in both flavour and texture. Cut from the lower belly, it has an offaly character that stands up incredibly well to char and smoke. You must cook this cut rare and rest it very well, otherwise it will be too tough to eat. Do it right however (it’s actually very easy to get right) and you will be richly rewarded.

SERVES 2 SETUP Direct cooking PREP TIME 10 minutes COOK TIME 10 minutes

350g onglet 200g dried vermicelli rice noodles 2 spring onions, very thinly sliced 1 tsp toasted sesame oil 2 little gem lettuces, leaves separated Flaky sea salt

SCOTCH BONNET AND GRAPEFRUIT DIPPING SAUCE 100ml grapefruit juice Grated zest of 1/2 grapefruit 2 tbsp lime juice 1 scotch bonnet chilli, deseeded and finely chopped 2 tbsp fish sauce 1 tbsp honey 2 garlic cloves, crushed or finely grated 1 tbsp rice vinegar 1 tsp cornflour Small handful of mint leaves, finely shredded

TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes, add the steak and cook for a few minutes on each side, before resting.

Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937.

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