Meat
Onglet
Onglet is the French name for hanger steak—the hanging tender of the plate, sold whole with its characteristic grain and central nerve. In Parisian bistros it is the house steak: pan-seared, rested, and finished with shallot butter, peppercorn sauce, or red wine reduction. The muscle’s work in life gives it more character than filet and more tenderness than skirt when not overcooked. It is prized for that bistro identity and for flavour density rare in a small single steak. Prepare as for hanger: remove silverskin, cook rare to medium-rare, slice across the grain. Pair with sharp, allium-heavy sauces that stand up to the meat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.7 mg
- Sodium 60.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 59.8 g
- Energy 211 kcal
- Water 59.8 g
- Protein 21.9 g
- Fat 11.9 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.3 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 474 mg
- Major Minerals 473 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.3 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Onglet of Beef: composition reflects this culinary part relative to the whole ingredient.
History
Onglet became a fixture of French market butchery and worker’s cuisine.
Bistro menus fixed onglet–frites as a classic Paris plate.
International menus adopted the French name to signal hanger’s culinary pedigree.