Onglet, also known as hangar steak, is one of the lesser known, better value steaks. In France and throughout continental Europe it is the classic choice of steak for Steak Frites. It is a lean, rope-shaped muscle running along the diaphragm behind the beef filet.
As it is technically offal rather than meat, it does not require much aging. We generally trim it, then split it horizontally into a feather-shaped, deep claret coloured steak. It should only be cooked rare or medium over a high heat as a steak, or long and low in a sauce.
It has a fantastic texture and a wonderful deep beefy flavour. Dunk in some mustardy mayonnaise and fly to heaven!
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