Onglet
Serves 4
■ 4 good 200g (7oz) onglet steaks
(remove the central rib of sinew from
the onglet)
■ 1 tbsp vegetable oil
■ 1 tsp sea salt
■ 1 tsp black pepper
■ 1 tbsp balsamic vinegar
For the garlic and herb butter
■ 1 block butter
■ 4 cloves crushed garlic
■ 1 tbsp marjoram
■ 1 tbsp thyme
■ Zest of 1 lemon

Another French classic, the onglet (pronounced “onglay”) is cut from a

rather unsavoury part of the beast. Otherwise known as the “hanger

steak”, it comes from the muscle that helps operate the movements of the

beast’s intestines. In appearance it looks like a butterfly, with two

wings of meat separated by a line of sinew.
The onglet has a

particular flavour that hints of liver. It is a great steak cooked rare

and needs to be properly blackened on the outside. Serve it with some

garlic and herb butter and a rocket and watercress salad.

Rub the onglets with oil, add the salt and pepper, and griddle or pan fry on a hot heat for two minutes on each side (assuming they are an inch thick). Now brush with balsamic vinegar and cook for a few seconds more on each side to give them a lovely flavour. Make up a bowl of garlic and herb butter with lemon and, once the steaks are rested, carve them into diagonal slices and top with a thin slice of butter. Serve with a green salad.