Cut from the plate or brisket, the Hanger or Onglet Steak is most commonly associated with Mexican food and is generally marinated, grilled and served with a squeeze of lime juice. This cut tastes best when cooked medium.
Supplied chilled and Vacuum Packed. Store at < 5°C. See pack for shelf life. Suitable for freezing. Freeze on day of purchase and use within 12 months.
Remove all packaing and rest the steak at ambient temperature for 15 minutes. Rub each side with olive oil, fresh lemon zest, thyme, crushed pepper and sea salt for a Mediterranean touch. Cook in a hot pan at the desired stage of “doneness”. The steak is best served Medium.
For allergens, see ingredients in capital letters.
Hanger Steak, also known as an Onglet Steak, comes from the lower belly of the cow and hangs down between the cow's ribs and loin, helping support the diapragham. As a a muscle that does not have to work that hard, it is relatively tender and best cooked medium.
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