Beef Recipes, Recipes

Onglet steak recipe aux échalottes

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My onglet steak recipe is a classic French bistro dish, perfect with pommes frites or crunchy roast potatoes cooked in duck fat and garlic. A glass or two of Côtes-du-Rhône would be a great pairing. Onglet, as it is known in France, or ‘thick skirt‘ or ‘hanger steak‘ in England and America, is a cut rarely found in recipes. It was often the cut the butcher took home for his supper, so it rarely made it onto the counter. Onglet steak is dense, meaty, with a rich iron flavour. It’s a toothsome cut that is best cooked rare or medium-rare to retain its tenderness. Any longer, and the fibres toughen to the point where the meat becomes inedible. Slicing is crucial, and the onglet steak must always be cut across the grain.

Serves 2

Ingredients

Method

  1. Remove the steak from the fridge, take it out of the packaging, and pat it dry with kitchen paper. Place it on a plate and allow it to reach room temperature.
  2. Heat the oil in a heavy frying pan. Season the steak, then sear it over high heat to achieve a good browning. Lower the heat, add the butter, and as soon as it starts to foam, add the shallots.
  3. Give the pan a good shake to allow the shallots to soften into the butter. Reduce the heat further and cook for 1-minute.
  4. Remove the steak and keep it warm. Continue cooking the shallots for a few more minutes, or until they are completely soft and have taken on the lightest of colour, but no more.
  5. Add the wine and reduce it by half. Then, add the stock and cook for another 2-minutes, allowing the liquids to combine and form a deep, glossy sauce.
  6. If needed, whisk in a few knobs of butter to enrich and slightly thicken the sauce. Finally, add any resting juices from the steak and season with salt and pepper.
  7. To serve, slice the steak thinly across the grain, place it on two warmed plates, and spoon over the sauce.

Shop the ingredients

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.