Beef Hanger Onglet Steak

Beef Hanger Onglet Steak is also known as Pave Steak. Hanger steak has a stronger beefier taste to it. This steak has a very course, open grained texture and is very lean but also very tender when cooked correctly. Beef hanger steak is best served rare or medium rare as it toughens up when over cooked.  It is best pan-fried in a hot large frying pan or griddled. Hanger steak is often the cut that Butcher’s would keep for themselves because it is so tasty. This steak is also popular in Mexico where it is traditionally used to make fajitas.

Please see our recipe section below on ‘How to Cook the Perfect Steak’ and also the Farms where our Beef is from this week What Else Could I Use? If you like your steak with lots of flavour, you could also choose a flat iron steak, or try a rib-eye.

QTY:

£16.95  per kg

How to cook the perfect Steak

All you need to cook restaurant quality steak at home.

If ordering a steak is your ‘go to’ when you’re eating out, but you lack the confidence to cook it at home, here are our top tips to cooking the perfect steak....

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DIFFICULTY: Easy

BBQ Apple and Mustard Centre Cut Rump Steaks

A simple BBQ recipe for centre cut beef steaks marinated in fresh apple juice, thyme, mustard and seasoning. They cook in under 15 minutes on a prepared barbecue or preheated grill.

SERVES: 2

PREP TIME: 5

COOK TIME: 15

DIFFICULTY: Easy

Farmers & Brothers Rodney & Phil Cleave & Phil's son, Tom Nr Ashburton & Holne Dartmoor Devon
Pure 100% Grass Fed SIngle Suckled Devon Beef. No allergens. Not suitable for vegetarians - contains meat!