We went to Sam's Riverside last week for the prix fixe menu. £20 for two courses and £25 for three. I plumped for two; rainbow trout with endive, then onglet steak in an oriental sauce with broccoli. It was yummy in my tummy.
I have never had, or indeed heard of onglet before. Herewith the skinny.
Onglet is the French name for a cut more commonly known in English as hanger steak. This rather forgotten choice is a flat cut from the diaphragm or lower belly. It is very loosely textured, can have a tendon running through it, weighs about 400g/1lb and is also known as butcher’s steak, because it is said butchers recognised its superior flavour and thus never put it on display but kept it for themselves.
The special attraction of onglet is a big beefy flavour but some people find it rather strong because of overtones of liver and kidney. It is especially good to serve with highly flavoured sauces.
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