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and short rib
and a simple salad scattered with long snipped chives
With a higher fat content than the leg
very finely diced shallot and a touch of vinegar
slice against the grain to ensure maximum taste and tenderness
Onglet Steak coronation and short ribOnglet Steak The Butchers Favourite for Bold Flavour Expertly butchered from the diaphragm of the beast, onglet steak, also known as hanger steak or the butchers cut, has long been prized for its deep, beefy flavour. Traditionally kept aside by butchers for their own tables, this lesser known cut is now being rightly appreciated by chefs and home cooks alike. Open textured with a loose grain and generous marbling, onglet offers an intensity of flavour
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