Planning your first barbecue of the year? You're luck as it's National Butchers' Week so many butchers will be well positioned to show off their best cuts of meat. However eco chef Tom Hunt, wanted to seek out some steak for his barbecue and wanted to use the less well known cut - Onglet. Find out how it wasn't so easy to find. All was well in the end and Tom kindly shared his recipe for Great British Chefs readers here……
Onglet steak with herbs
Photography and blog post by Tom Hunt
If you like your steak tender, packed full of flavour and still Mooing then forget fillet, onglet is much cheaper and has three times the flavour.
I advise that you drop whatever you are doing, and track down a good butcher that stocks this desirable cut, go and light the barbecue now while the sun is out. I would bet that this steak will be your new favourite.
Onglet or hanger steak is a little known cut of beef, that has been savoured in France for years.
Whole Onglet
It is often ignored by chefs in the UK and left for the butchers pocket. I was shocked to find out that it gets thrown into the mincer for pasties, barmy! It seems that even some of our butchers are clueless about the identity and location of this marvelous cut. The first butcher I went to, tried to sell me a skirt steak, and said that it was best cooked well done.
Onglet Grain
Onglet has a loose grain, that is very tender but only if it’s served rare. If you like your steak well done, then it would best to braise the cut for a long time.
Waste not: Onglet has a tendon that runs through the centre which is hard to remove. If you are unsure how to prepare it, ask your butcher to trim it for you. Save the trimmings to render down into dripping.
Ingredients - Serves 4
1 onglet, trimmed and cut into four
Herbs, I used marjoram but all herbs are delicious served with beef
Salt, pepper
Olive oil
Method
Marinade the meat 1 hour before you would like to eat it. Grab a liberal bunch of herbs, bruise them with your hands and rip them up. Season the meat heavily with the salt, pepper and herbs and drizzle with olive oil. Rub into the meat, and leave at room temperature.
Light your barbecue.
When the coals are white and searingly hot, and all your accompaniments are ready, place your steaks on the griddle. Sear each side for 2 minutes at the most. Then transfer your steaks to a warm plate to rest for 4. Serve. When eating the steak cut across the grain to ensure that it is at its most tender.
Photography and blog post by Tom Hunt
Speaking of barbecues why not treat yourself to a Great British Chefs Apron, perfect to protect yourself from meaty splash backs & it looks good too
Great British Chefs Apron
What are your favourite cuts of meat for barbecues? What do you like to serve with them? We’re asking this over on Great British Chefs’ Facebook page.
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