Onglet Steak

A butcher’s best kept secret

  • Tender beef with a more defined grain than prime cuts
  • Aged for 21 days for really deep flavour
  • Flash fry to rare and slice across the grain
  • Code: GRB1588
  • Individually Wrapped
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
£5.25

Onglet, AKA ‘hanger steak’, literally hangs in the centre of the carcase – it’s totally unworked so is very tender, with an intensely beefy taste. No wonder butchers used to keep this cut to themselves!

 

Cooking Instructions:
 

Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:

Rare: 1 - 1½ minutes per side
Medium Rare: 2 - 2½ minutes per side

Turning the steak only once. Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly against the grain to enjoy.

Chefs Tip: Marinade the steak with 5g course black pepper, 5g brown sugar ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine, for 2 hours.

Nutritional Information
 
(Typical per 100g)


Onglet Steak

  • Energy: 858 kJ/205 kcal
  • Fat: 10.1g, of which Saturates: 3.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 26.7g
  • Salt: 0.19g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours