Beef Onglet
Totally on trend in modern cuisine, onglet steak has overtaken family favourites such as rump steak as the new ‘must-have’ steak. Modest in tenderness but making up for it with bags of flavour, an onglet steak is certainly worth trying if you are interested in broadening your culinary experience.
Being able to cook onglet well is an impressive skill in your culinary repertoire. Also known as hanger steak, onglet steak hangs from the lower abdomen and is the muscle responsible for opening and closing the diaphragm.
Chef’s Tip: Fry or grill whole and carve once well rested. The juices left in the frying pan taste wonderful, so make the most of them by deglazing the pan or flambéing before drizzling back over the slices of steak on the plate.
Weight: 200g
Pack size: 2 pieces
Totally on trend in modern cuisine, onglet steak has overtaken family favourites such as rump steak as the new ‘must-have’ steak. Modest in tenderness but making up for it with bags of flavour, an onglet steak is certainly worth trying if you are interested in broadening your culinary experience.
Being able to cook onglet well is an impressive skill in your culinary repertoire. Also known as hanger steak, onglet steak hangs from the lower abdomen and is the muscle responsible for opening and closing the diaphragm.
Chef’s Tip: Fry or grill whole and carve once well rested. The juices left in the frying pan taste wonderful, so make the most of them by deglazing the pan or flambéing before drizzling back over the slices of steak on the plate.
Weight: 200g
Pack size: 2 pieces
Totally on trend in modern cuisine, onglet steak has overtaken family favourites such as rump steak as the new ‘must-have’ steak. Modest in tenderness but making up for it with bags of flavour, an onglet steak is certainly worth trying if you are interested in broadening your culinary experience.
Being able to cook onglet well is an impressive skill in your culinary repertoire. Also known as hanger steak, onglet steak hangs from the lower abdomen and is the muscle responsible for opening and closing the diaphragm.
Chef’s Tip: Fry or grill whole and carve once well rested. The juices left in the frying pan taste wonderful, so make the most of them by deglazing the pan or flambéing before drizzling back over the slices of steak on the plate.
Weight: 200g
Pack size: 2 pieces