Beef Recipes

Onglet with Échalotes

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My Onglet Steak Recipe with Échalotes is a classic French bistro dish, perfect served with pommes frites or crunchy roast potatoes cooked in duck fat and garlic. A glass or two of Côtes-du-Rhône makes an excellent pairing.

Onglet, also known as ‘thick skirt’ or ‘hanger steak’ in England and America, is a cut rarely found in recipes. In France, it was often the butcher’s supper, prized for its flavour but seldom offered over the counter.

It’s a dense, meaty steak with a rich, iron-forward flavour. Onglet is best cooked rare or medium-rare to preserve its tenderness. Any longer and the fibres will toughen, making the steak difficult to chew.

Slicing is key: always cut across the grain to make the most of this characterful cut.

Serves: 2

Prep time: 15 minutes

Cook time: 10 minutes

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.

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Henry Harris is an acclaimed chef, restaurateur and food writer who has worked in food and hospitality for more than 40 years. He began his career waiting tables in his father’s restaurant before becoming an apprentice at Hilaire under Simon Hopkinson. He later followed Hopkinson to Bibendum as his number two, before going on to open Harvey Nichols’ Fifth Floor Restaurant.

In 2002, Henry opened Racine in Knightsbridge as chef patron, creating a much-loved London restaurant devoted to the food of Paris, Provence and the South West of France. Since then, he has written for titles including The Times, The Telegraph, The Guardian, The Observer and Noble Rot, alongside consultancy work for restaurants and groups including Soho House and The Groucho Club.

In 2022, Henry opened Bouchon Racine with his business partner Dave Strauss to widespread critical acclaim. His second cookbook, The Racine Effect, was published in March 2026.