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.
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 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.
As for the herbs for the marinade, I used marjoram but all herbs are delicious served with beef.
Waste not: Onglet has a silverskin 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, or consult this handy video guide to preparing onglet from chef Andy McLeish. Save the trimmings to render down into dripping.
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