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!
3 reviews for Beef Onglet
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The Sirloin steak is cut from the sirloin joint which runs the middle length of the animal, with the filet (Undercut) beneath it, this is the most valuable combination. This is why cattle with long backs are so sought after in pedigree breeding. It is the equivalent of the saddle in Lamb, Mutton or Venison. [...]
Jeremy F. (verified owner) –
Delicious – cooked it in two ways – slow, and also (for the first time) in a hot pan, about five minutes each side after marinating for 2hrs – melt in the mouth tender!
Ruth (verified owner) –
Anonymous (verified owner) –