Chimichurri Sauce with Onglet Steak: 3-ways Incredible Recipe

Onglet Steak 3-ways ‘w’ Chimichurri Sauce: a WOW Recipe, just for you

I bet you’re all asking yourselves what the hell is Onglet Steak? I also admit I did Google a bit for this. I remember someone mentioning that it comes with a gnarly bit of tendon/gristle right through the middle. But, on either side of the gnarly bits are these most amazing Onglet Steaks, as they are known in French cooking.

In some locations, they are also called Butcher’s Cut, because the butcher will save the best pieces of meat for himself. It is known to be extremely beefy in flavor. I tell you, when I cut open the packet, gave the beef a rinse, and popped it on the chopping board all you could smell was beef. It was like a beef jerky smell. Quite incredible actually.

ISLIFEARECIPE-dia time; Onglet is also known as Hanger Steak, Skirt Steak, Bavette Steak, or Butcher’s Steak. It is prized for its flavor. A surprise for me is that it actually comes from the diaphragm. I must get this added to my arm Tattoo. It is cut from the plate or upper belly.

I love the butcher’s steak story because butchers would often keep it for themselves rather than offer it for sale. The rationale is that Joe Public believes this to be a throwaway piece of meat, but actually, as we found out today, it is one of the most tender and absolutely super-flavorful cuts of meat ever.

“I think the Onglet cut of meat comes from just about here Dad…” said Sous Chef Jude. (Actually a little closer to the front legs, but that’s fine – it’s the thought that counts haha…)

Get this. I was thinking as I butchered it, the Onglet Steak resembles Flank Steak. It’s a weird V-shaped pair of muscles, AKA crura, with that horrible gnarly inedible membrane running down the middle. Called Hanger Steak as they literally ‘hang’ from the diaphragm. The Onglet is potentially the most tender cut, aside from the tenderloin. So my question is; “Why don’t we eat more of this cut?” Plus this will be incredible with the Chimichurri Sauce.

It may be because it is known by so many different names. Occasionally seen on menus as Bistro Steak, Hanger Steak, Arrachera (Mexico) also where they would likely slather the steak. in Chimichurri Sauce, Fajitas Arracheras (Texas), Lombatello (Italy), Longhaas (Flanders), Świeca Wołowa (Poland), and Solomillo de Pulmón or Entraña or Entécula’ (Spain). It is sometimes named incorrectly as Flap Steak or Flap Meat. WRONG cut folks.

Back to the cooking and prepping. I absolutely do recommend asking a major favor of your butcher to trim out our friend the gristle piece as that is one ball-ache piece of butchery. If you go for butchering it yourself, please make sure your paring knife is super-sharp. It took me about 30 minutes to get the Onglet from this;

There’s a lot of fat and gristle in there. This is going to be a big job!!! After my butchering, this was what was left (the remaining fat is all marbling and not gristle folks – AKA flavor).

This is the steak all butchered down to the individual fillets. Give it a good seasoning with sea salt & cracked black pepper on both sides and in the oven for 10-15 minutes at 190C. Make sure the steak is at room temperature before you pop it in the oven. This literally took 10-15 minutes, and 10 minutes resting to get to medium-rare.

Wow, if only you could smell this. Talk about intense beefiness. Slice a little off the end of a thick piece if you want to test your doneness, or use the knife on your top lip heat test. Wait until we get the Chimichurri Sauce on that bad boy.

One recipe I need to detail is my homemade Chimichurri Sauce. This is a winner. You can make a load of the Chimichurri Sauce, and store it in some Tupperware in your fridge for a couple of weeks at least. As you will see in this blog alone I used the Chimichurri Sauce for the salad and on the fillet. It’s an absolute stunner of a bed-fellow to any number of recipes I reckon. And it really is quite easy to make.

The Chimichurri Sauce is citrus, it’s herby, it’s garlic, it’s salty. It’s excellent. It’s a must-try. This will go with beef, pork, chicken, even fish I reckon. Make up a batch of the Chimichurri Sauce, and you’ll see what I mean.

Home-Made Chimichurri Sauce

You will need;

• 3 supermarket packets of fresh herbs – 3 each of these;
  • Mint
  • Oregano
  • Parsley
  • Corriander
  • Rosemary
• 6 fresh limes;
• 8 peeled garlic cloves;
• A good quality bottle of Virgin Olive Oil;
• Sea salt & cracked black pepper.

It’s as easy as 1, 2, 3…

1. Finely chop all the fresh herbs together and pop them in a mixing bowl;
2. In a pestle & mortar add in a good sprinkle of sea salt and the garlic cloves;
3. Bash the garlic cloves to a paste and add a sprinkle of cracked black pepper;
4. Add this to herbs and give a good stir through;
5. Squeeze in the juice of the 6 limes;
6. Add a load of Olive oil – you are basically covering the herbs with the oil;
7. Give a good sprinkle of sea salt & cracked back pepper and mix thoroughly.

First, though give it a taste test. Make sure the seasoning is to your taste. I like it sour and salty, so added a little lemon juice and a pinch or two more sea salt. That’s going to be perfect with this meat. The strong beefy taste will be a perfect bed-fellow for a herby citrus topping. Oooooh I can’t wait. Pop all that in your Tupperware.

Dish #1: Onglet Open Sandwich

First up is an open sandwich. Yes indeed I am super happy with these, and they were super tasty. Flavors and textures going off all over the place Meat cooked to a perfect medium for the kids. See what I mean about it being flank-like. This Onglet is just a stunning cut of meat!!!

1. Slice up a baguette on an angle so you have a more flat surface area to work with.
2. Melt off some salted butter in a large pan and fry off the bread slices until lovely and crisped and brown.
3. Set them down on a platter – it’s all about adding layers onto the bread slice in this order now, so:
   • a layer of some Japanese mayo – I did a couple with Horseradish cream as well,
   • a thin slice of tomato,
   • a young lettuce leaf,
   • a slice of Emmental cheese,
   • a few slices of that beautiful beef Onglet fillet, just as I have done in the picture,
   • a little sprinkle of sea salt,
   • You could drizzle some Chimichurri on top of the meat.

And that is that. A beautiful looking and stunning tasting open sandwich. It’s a must-try!!! And this is just dish #1.

Dish #2 Onglet Fillet ‘w’ Chimichurri Sauce

Choose one of the nicely rested Onglet fillets and slice it on the angle, to bite-sized piece thickness. Pop them on a serving platter and flatten them down a little so you can see that beautiful pink of the meat. Sprinkle a little sea salt onto the meat. Then spoon over some of that lovely oily and herby Chimichurri sauce. Serve.

How gorgeous does that look? I’d be so happy if. that rocked up on my plate in a restaurant. And believe me, this tasted incredible. The meat flavor is off the charts with Onglet, and then it gets balanced by flavor pops of the herbs and the citrus from the Chimichurri Sauce. This is without a doubt a winner of a dish!!!

Dish #3 Onglet & Tomato Salad ‘w’ Chimichurri Sauce

Wifey asked for some more beef with just lettuce and Chimichurri Sauce, and so was borne my Onglet & Tomato Salad ‘w’ Chimichurri Sauce Recipe. Just keep on slicing those beef fillets. In a bowl with some young lettuce leaves, the sliced beef, some sliced tomato, and a drizzle of Chimichurri Sauce. Now that is one hell of a salad. Up there with my favorite of all-time salads. An absolute belter.

So there you go folks. A cut of steak that kept the boredom away for an hour or so in butchery practice. 10 minutes to cook and then an hour or so of fun creating Onglet Beef 3-ways ‘w’ Chimichurri Sauce. My homemade Chimichurri Sauce really is to die for. Keep it in the fridge and keep on drizzling. It really does go with everything. Onglet is now potentially one of our favorite cuts of meat too.

If you like super-beefy flavor, super-tender with fatty marbling too, then this is your cut. Give it a go. It is really an underestimated but stunning piece of moo-cow. I hope you like the 3-recipe variant too for this blog. We had them all for dinner, so hit with flavor and texture explosion. Get on that Chimichurri Sauce, it is KILLER. Of course, you can take your time with these recipes: one at a time – ENJOY!!!

Read: A Comprehensive Guide to Bavette Steak

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