July 6, 2015 — Japanese
‘…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.’
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For the teriyaki
450g onglet steak
80ml soy sauce
1 tsp sugar
For the Japanese vegetables
350g scorzonera (or salsify)
30ml ground nut oil
1 tbs soy sauce
1 tbs mirin
Chopped red chilli to taste – or Ya-Lu chilli oil
Pinch sugar Sesame oil Sesame seeds
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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.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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