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Onglet

Onglet or Hangar steak

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£10.00
500g

Often described as the "butchers Cut". A long thin, very marbled muscle found on the inside of the brisket that attaches the diaphragm to the rib cage. Full on flavour and juicy when cooked rare to medium rare.

Leave to get to room temperature before cooking and cook on high heat until medium rare and let rest for a few minutes before slicing and serving. Delicious served with a sauce and french fries.