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Onglet – Skirt
£ 4.59 – £ 11.48
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 Onglet 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 mayonnaise mixed with mustard and fly to heaven!
15 reviews for Onglet – Skirt
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Susan Titcombe (verified owner) –
Very lean and very happy with this cut
David Tracy (verified owner) –
Susan Titcombe (verified owner) –
This a beautiful cut and makes a super stew
Bill W. (verified owner) –
Absolutely brilliant cut, not often found in the UK. The taste was outstanding – I can understand why the French use it so much. Really good value.
Ozgur (verified owner) –
Lucia (verified owner) –
Gamey, tender, flavorful, juicy, inexpensive – my favorite cut as stand alone steak or fajita fillers. Don’t split them so they can still be charred while maintaining a nice rare middle.
Carolyn (verified owner) –
We but it to make the best beef fajitas!
Lucia (verified owner) –
Absolutely my favorite cut. Beefy and tender.
Anonymous (verified owner) –
Debra (verified owner) –
Angeline Allt (verified owner) –
Helen F. (verified owner) –
Made a fabulous slow cooked stew with the onglet- delicious!
Susan Titcombe (verified owner) –
We use this regularly for casseroles and cook in the oven on a slow cook setting with carrots, peppers, leeks, onions and a few small potatoes, delicious.
Rosemarie Stallard (verified owner) –
tasty and tender
Susan Titcombe (verified owner) –
Always makes a super stew or casserole; very tasty.