Onglet Steak with Herb and Horseradish Salsa

Onglet Steak with Herb and Horseradish Salsa

Onglet is a relatively new cut to the New Zealand market. Also known as ‘hanger steak’, it should be cooked no more than medium rare with a good resting time. It’s not fall apart tender, but has fantastic flavour. If not available, use your favourite steak. 

Serves 4

Photography by Aaron McLean
From issue #64
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