Onglet is a cut of beef that hangs beneath the diaphragm of the animal near the flank (which is why it’s sometimes called hanger steak in other countries). The steak has quite a coarse grain but due to its positioning on the animal does relatively little work and is therefore quite tender. It is best cooked quickly over a very high heat to either rare or medium rare, making it a favourite for steak frites in French bistros. Onglet has a unique meaty flavour similar to offal, thanks to its close proximity to the liver of the animal. It is basically two muscles attached together by a thick piece of connective tissue.

If you find yourself presented with a whole onglet, preparing it may seem a little daunting. It takes a little nifty knife-work to remove the connective tissue, but here chef Andy McLeish shows us how to negotiate this cut with ease to leave you with lovely, tender cuts of meat that are perfect for all manner of beautiful beefy dishes.