July 6, 2015 — Japanese

Teriyaki Onglet

  • 2 hours
  • 2 PEOPLE
  • medium

‘…I remember going to town on this onglet dish, they’re like little moreish bitesize juicy steak slices!  Well, that’s exactly what they are really. I’ve never heard of scorzonera before, but if you can get hold of some, they look weird but worth a try.’

'Japanese food is pretty up market at the moment, but this succulent dish, believe it or not, uses cheap cuts of meat...'

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What you need

For the teriyaki

450g onglet steak

80ml soy sauce

30ml mirin

1 tsp sugar


For the Japanese vegetables

350g scorzonera (or salsify)

350g carrots

400g spinach

30ml ground nut oil

1 tbs soy sauce

1 tbs mirin

Pinch sugar

Chopped red chilli to taste – or Ya-Lu chilli oil

Pinch sugar Sesame oil Sesame seeds



Dad's Recipe Tales

Onglet has become something of a trendy steak

It’s Antony Bourdain’s favourite cut – see his recipe for ‘onglet gascon’ in his ‘Les Halles Cookbook.’

Chefs have been turning to unpopular, tough and cheap cuts of beef, such as cheek, brisket, shin, tail, short rib and skirt. They recognise that although these cuts are a challenge for the cook, they often contain better flavour than the more expensive cuts. The onglet or hanger steak was known as the ‘butcher’s tenderloin’ – butchers would knowingly take this home as an affordable perk of the trade. The onglet is a muscle that hangs near the diaphragm either side of the animal. It is a distinctive cut with it pronounced stringy grain of muscle in a clearly visible ‘v’ pattern and thick membrane down the middle.

Onglet takes marinade very well and should be seared on the grill. My preference – as with flank and skirt steak – is to slice against the grain at a very thin angle.

How Dad Cooked It

  1. Remove the tough central membrane from the onglet, creating two strips. Put the steak with the teriyaki ingredients in a bowl, place in the fridge and marinade for 1 hour.
  2. Meanwhile prepare the vegetables. Peel the carrots and steam in a small amount of water. Use a pan with a lid. Remove before the are fully tender and drain.
  3. Wash the scorzonera cut in half and boil in water. Remove before fully tender. Rinse and drain. When cool peel the skin with a vegetable peeler.
  4. Wash the spinach and drain – place in a large pan or wok with lid and steam until the spinach has wilted. Stir and cook until just tender throughout. Drain and keep warm.
  5. Cut the carrots and scorzonera diagonally into pieces. Place in a heated pan with the chilli, soy, mirin, and pinch of sugar and braise for 5 minutes. Take off the heat and pour over a small drizzle of sesame oil and a few short squirts of Ya-Lu if chilli was not used.
  6. Remove the steak from the marinade and grill on a very hot griddle, searing on both sides. Do not over cook, the meat should be medium rare. Place on a plate and keep warm.
  7. Heat the marinade to a quick simmer and strain using a fine strainer.
  8. Check the seasoning of meat and vegetables bearing in mind that there is heat from the chilli and salt from the soy.
  9. Cut the steak into thin diagonal strips (against the grain) and arrange on a platter – pour over some of the strained marinade. Loosely break up the spinach and arrange alongside the scorzonera and carrots – drizzle the braising liquid over the vegetables.
  10. Scatter sesame seeds and serve with extra soy sauce.


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