Also called the Hanger steak, the Onglet has a strong flavour and dark colour. It is cut from underneath the diaphragm and has a membrane down the middle which should be removed to give two strips of meat.
Onglet is best cooked quickly over a very high heat – we recommend no more than medium rare to protect its tenderness so 2-3 minutes on each side is usually enough. Be sure to rest it and then slice across the grain to serve. Onglets work really well with a marinade.