Hanger steak (Onglet)


The hanging tender is an interior cut attached to and supporting the diaphragm. It hangs off the kidney below the tenderloin and is attached to the last rib.
Dry well and pat dry. Remove the long, tough membrane from the center if necessary.
Rib with oil, salt and pepper, then broil, pan-sear or grill over high heat, 10 to 15min. for rare to medium-rare, turning at least ones.Remove the meat from the heat, drape loosely with foil, and allow to rest for about 10 min. before slicing.

Flavor: brandy, ginger, mushrooms, mustard, onions, red wine, soy sauce, thyme.


40.00 BGN/kg