Onglet steak is not the most popular cut, but one worth knowing about. Also known as the butcher's steak, this unsung hero is a butcher's secret but there's no gatekeeping here! 

Better value, loads of beefy flavour and plenty of texture, this cut is the a great option for relaxed steak meal, or as an ingredient in dishes like steak salads, tacos and more. As the name will suggest, it is a popular cut in France and is typically the steak you will get when you order a steak frites. If you are in America it is called a Hanger steak and in the UK some butchers call it the skirt steak.

Thanks to its position on the animal near the organs, it has an almost gamey flavour. The the location of the steak also means there are loose grains so it is best cooked rare to medium rare with a good rest. 

To cook:

• Take the steak out of the fridge 1 hour before cooking
• Season the steak all over with generous amounts of salt and pepper. Massage the seasoning into the steak
• Put a pan on a med-high heat with some oil and wait for the pan to get very hot and you start to see smoke
• place the steak on the pan away from you so the oil doesn't splatter on you
• 
• Even out the surface of the steak on the pan so the steak has as much contact with the pan as possible
• After approx 5 minutes (depending on the size of the steak), turn the steak over and baste it with the juices in the pan
• Cook for another 5 minutes on that side and add a knob of butter, garlic and a sprig of rosemary during that time for added flavour if you like
• 
• Keep basting the steak repetitively so that the butter gives the outside of the steak a lovely crust and helps cook the inside of the steak as it is a thick cut of steak. Use the basting spoon to put the garlic and rosemary on top of the steak so they don't burn and the flavours run down into the steak
• 
• After approx 10 minutes of total cooking time, transfer the steak onto a wire rack to rest. Take the remaining juices from the pan and pour them on top of the steak and let them drip through
• Let the steak rest for at least 5 minutes
• Transfer the steak to a cutting board
• Look for the direction of the grains of the steak and use your knife to cut through or against them which makes for easier eating
• Cut the steak into thin slices and enjoy
• 

220g fillet steak

18g green beans sliced in half

50g frozen Peas

60g Romesco

1 tbsn roasted and crushed almonds

1 tbsn spring onions

 

Horseradish romesco

180g jar of roasted peppers

1 heaped tbsn creamed horseradish

Few turns of cracked black pepper

2 tbsn almonds

2 shallots peeled sliced

2 garlic cloves sliced

2 tbsn olive oil

1 tbsn Sherry vinegar

1 tsp salt

 

Method

• Start with the Romesco. In a hot pan, pour some olive oil start to fry the shallots, garlic almonds and garlic
• Once soft, pour them into the food blender with the sherry vinegar, salt, peppers, horseradish and black pepper
• Blend until smooth.
• Pre heat the BBQ for cooking direct, once 200deg C has been reached, lightly salt the fillet steak and start to cook over the hot coals
• Cook the fillet steak until your desired temperature had been reached, I like to serve mine medium rare
• Boil the peas and green beans in water
• Spoon the romesco onto the place
• Slice the beef into 2cm sliced against the grain and lay over the Romesco
• Sprinkle over the green beans and peas
• Finish with the spring onions and almonds

 

 

 

 

 

Ingredients:

1x Onglet steak

2 x shallots sliced

2 tbsn brandy

300ml beef stock

1 tbsn picked fresh thyme leaves

2 x bay leaves

20g unsalted butter

3g sea salt

¼ tsp red wine vinegar

¼ tsp cracked black pepper

 

Method:

• Preheat the BBQ, cooking indirect. Around 200c is ideal heat
• Melt the butter in a medium size sauce pan and add the sliced shallots.
• Cook on a low heat until shallots are starting to turn brown and have softened (8-10 minute’s)
• Add the Brandy, thyme and bay leaf and reduce (evaporate) the liquid by half
• Add the beef stock turn the heat up and cook for 10 minutes until the sauce has thickened, remove from heat and add the cracked pepper, vinegar and salt.
• Sprinkle the onglet with sea salt and a little over oil place directly over coals

• Cook until your desired temperature - I love it medium rare

• Leave to rest for the same time it took to cook
• Slice and serve with a good helping of the sauce on the side

 

 

This is a large steak with a large rind of fat along one side and a bone so  it's not the most straight forward steak to cook. It needs a bit more time and steps in the process, here are our tips for cooking a 1kg bone-in sirloin.

You'll need:

1kg bone in grass-fed sirloin steak

small bunch of thyme stalks

2 cloves of garlic

salt 

butter

Method: ...

Meat:

1 x tomahawk steak
1 tbsn sea salt
½ tsp freshly cracked pepper

Pickle salad:

50g sweet dill pickles
40g thinly sliced radish
1 preserved lemon pith removed and sliced  
8-10 mint leaves
3 tbsn crumbled feta
1 tsp Aleppo chilli (optional)
1 tbsn Roasted and chopped almonds 

Method: ...

Ingredients:

Steak:

1 Picanha steak to share OR any steak of your preference

Mexican salsa verde

2 tinned tomatillos

1 tspn dry oregano

1 whole lime juiced

1 Jalapeno chopped

1 clove of garlic chopped

1 bunch coriander chopped

1 Pinch toasted cumin seeds ground

1 tbsn salt

Home-made fries

4 Maris Pipers potato cut into fries

500g beef tallow

100g vegetable oil

 

Method

Steak - for a picanha, adapt the method to the steak you are cooking.

1. Take the Picanha out if the packet and dry it with a disposable paper towel, lightly oil it and season it with salt. Allow it to come to room temperature.
2. Heat up your grill to very hot and sear the steak on both sides, move to the side of the grill where it’s cool and repeat the process.
3. The key to a great Picanha is the slow build-up of crust, cooking and cooling ensures you have a wonderfully tender steak and flavoursome cut
4. Place onto a plate with the fries, sauce and more sauce for dipping the fries

Salsa Verde 

1. Place everything into a blender and puree till smooth and green, serve immediately

 Fries: 

1. You will need a temp probe for this, pour oil and fat into a heavy based sauce pan and bring up to 120c
2. Carefully put potato’s in and cook at low temp for 10 minute’s, remove and place onto kitchen paper
3. Now crank up the heat to 180c and cook the fried until golden and crispy, season with sea salt and serve immediately

 

Per serving:

300g Picanha steak

2 tbsn Salsa verde

2 cups fries seasoned with Malden Sea salt