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
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• 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
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• 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
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• 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
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