It’s a cut you may not have heard too much about if you aren’t a steak expert. But it’s certainly one you’ll want to put on your plate once you’ve read this article.
Onglet is a French term for the more commonly known “hanger steak” (taken from near to the flank of the animal), and it just so happens to be France’s best-kept secret. The onglet steak is renowned for its strong, beefy flavour, and is well regarded in the world of food. With its popularity soaring, we want to introduce you to the best way of making the most of this delicious cut, by cooking your onglet steak to reproduce that flavoursome, chef-standard dish!
Whether you’re looking to host an upcoming dinner party (national restrictions allowing) or just want to cook up a special meal for your family, here’s how to go about it:
One onglet steak cut into four pieces
Herbs of your choice (we’d recommend marjoram)
Olive oil
1 Crushed garlic clove
Salt to taste
Pepper to taste
The instructions:
Firstly, marinate the meat for at least an hour before cooking. Rub the onglet with your olive oil, your herbs of choice and heavily season with salt and pepper to taste. Cover your onglet and leave at room temperature
We’d recommend barbecuing your meat, especially in the summer months! Place the onglet pieces on the grill when your coals turn white. The onglet requires no longer than just two minutes per side to cook to perfection. It is best served rare, to benefit from the tenderness of the cut. Once cooked, leave the onglet steak to rest for 4-5 minutes before serving.
There’s a huge array of options to have with any steak, and the onglet steak is no exception. If you’re looking for a healthier option, we’d recommend it alongside chopped shallots, a red wine jus and steamed green vegetables. Alternatively, if you’re going entirely for flavour, why not try a new take on the classic steak and chips, by placing your steak on top of loaded homemade fries, topped off with manchego cheese sour cream and crispy bacon?
Not sure where to get your onglet cut? Don’t worry about traipsing around supermarkets or far-flung butchers, you can order quality cuts online from meat delivery services like the Dorset Meat Company. This website offers both convenience and quality, serving up beef onglet cuts from British born, grass fed, native bred cattle, reared on local Dorset and Wiltshire farms.
As always, the flavour is reflected in the quality of life enjoyed by the animals in their natural pasturage filled with nutritious flora and fauna. Whilst this is certainly a more ethical option than your usual supermarket choices, there are also huge health benefits to eating grass-fed beef. Firstly, the extra Omega-3: There is up to three times more Omega-3 in grass fed than grain fed beef – a nutrient that is both essential for good eye health and normal brain and eye development. Grass-fed beef is also loaded with antioxidants and is packed full of iron, zinc and selenium. For the very best onglet beef you should look for meat that has been allowed to reach maturity at the age of 30-36 months – this is crucial to ensuring that the flavour is well and truly sealed into your onglet steak.
The onglet steak is truly a forgotten gem that deserves to be revived. But choose to follow this recipe and you’ll have a resulting dish that is an absolute crowd-pleaser.
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