We adore this Steak. Onglet is known as skirt or Hanger steak. It is really full of flavour. It takes 2 minutes each side for medium rare. The sauce is easy to do and it is so tasty it pairs beautifully with the steak.
INGREDIENTS serves 4
60g unsalted butter
800g onglet/hanger steak (you will probably get 2 long pieces)
250g shallot, finely sliced
1 thyme sprig
1 bay leaf
125ml red wine
100ml beef stock
watercress, to garnish
As soon as you get home from the butchers put your steak into a dish and sprinkle generously with salt. Then put in the fridge until you need it but take it out of the fridge about an hour before you want to cook it.
Heat a large frying pan over a high heat. Add a knob of the butter and when it starts to melt add your steak. You might have to cook it in batches depending on the size of your pan. A rough guide is to cook for about 2 minutes on each side for very rare steak or longer if you prefer it more well done. This is dependent on the size of the steak, so you should do the finger test on the meat and go with gut feel. Put the steak onto a warm plate, cover with foil and keep warm while it rests.
Melt half of the remaining butter in the same frying pan and add the shallots, thyme and bay leaf. Cook over a low heat for about 10 minutes or until softened. Add the red wine and the stock, turn the heat up to high and cook until the liquid has reduced by half. Season with salt and lots of black pepper, throw away the herbs.
Pour the meat juices from the resting plate into the sauce and whisk in the remaining butter to make a thick, glossy sauce.
Original Recipe Rick Stein “Secret France”
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