Onglet Steak


Hi everyone,
Here’s a bit of recipe inspiration for you, from our good friend Simon Fedyk. The recipe makes enough for two people and is absolutely delicious! Something a bit different for your weekday evening meal or a special occasion alike! A hanger steak, also known as an onglet steak, is a cut known for its intense and mouth-watering flavour. It works really well when paired with wasabi and ponzu dips.


  • 1 x hanger/onglet steak (make sure this is the correct cut, as some butchers mistake this for skirt)
  • 2 x tbsp Shichimi Togarashi (Japanese red pepper spice mix- this is available online or from specialist shops and some larger supermarkets)
  • 2 x garlic cloves (peeled and sliced)
  • 1 x thumb size piece of root ginger (peeled and matchsticked)
  • 1 x tbsp sesame oil
  • 1 x tbsp Wasabi
  • 5 x tbsp soured cream
  • 3 x spring onion (thinly sliced in to rings)
  • Half a cucumber (de-seeded and sliced)
  • Juice of 1 lime
  •  Large pinch of chilli flakes
  •  Small pinch of white sugar
  • 5 x tbsp light or dark soy sauce


  1. Trim the onglet steak of any fat or sinewy skin. As you are cooking this quickly you don’t want anything making the meat tough. Your onglet may have a piece of sinewy tissue running through the middle. If you do, remove the silverskin by running through the centre of the onglet (as in step two…)
  2. Insert the knife at the end of the connective tissue and slice gently against it, cutting into the silverskin to ensure you don’t remove too much meat. You will be left with two long strips of onglet.
  3. Season both sides with the Shichimi Togarashi (if using. If not salt and pepper will do).
  4. In a sealable freezer bag, add the steak, garlic, ginger and sesame oil and rub the flavour into the meat. Leave for minimum 3 hours, ideally overnight.
  5. Take onglet out 30 min before cooking to get to room temperature
  • 1 x tbsp Wasabi
  • 5 x tbsp soured cream
Mix together and put to one side
  • Juice 1 lime
  • Large pinch of chilli flakes
  • Small pinch of white sugar
  • 5 x tbsp light or dark soy sauce
Mix together and put to one side
6) Now heat a BBQ or grill pan to a high heat until smoking. We are trying to sear the onglet steak while keeping it pink inside. For this cut, the more you cook it, the tougher the steak will be. If you do not like your steak pink, this recipe probably isn’t for you. Cook the steak for 2 min 30 on each side then wrap in foil to rest for 10 min – no less!
7) To serve, thinly slice the steak, against the grain, and place on a serving board or plate. Top with the spring onion and cucumber and serve with the dips.
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Onglet Steak with Ponzu and Wasabi
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