If you’re chasing proper beefy flavour, go for hanger steak (onglet). This working-muscle cut loves a ripping-hot pan or BBQ, taking on a deep crust in minutes while staying juicy inside. We trim it for an even cook and that signature, tender bite—just rest well and slice thinly against the grain. Keep it simple with salt and pepper, or give it a quick marinade; either way, you’ll get restaurant-level results at home.
Huge flavour with a satisfying, tender chew
Quick to cook—perfect for pan, grill or BBQ
Great value alternative to the classics
Butcher-trimmed onglet for consistent results
From the hanging tender/diaphragm (onglet)
Supplied boneless, trimmed (central seam removed)
Thickness and weight vary naturally by piece
Fresh, never previously frozen (unless stated on pack)
Bring to room temp, pat dry, season generously.
Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).
Optional butter baste (garlic & thyme) for the last minute.
Centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.
Rest 5–8 mins, then slice thinly against the grain (slight angle).
Chimichurri hanger steak with fries and watercress
Steak tacos with charred onions and salsa verde
Steak salad with rocket, parmesan and balsamic
Garlic–soy glaze over sticky rice and greens
Keep refrigerated below 5°C
Once opened, cook within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Is hanger steak tender?
Yes—when rested and sliced against the grain. It’s flavour-forward with a tender bite.
Do I need to marinate it?
Not essential. Salt, pepper and high heat do the job. A short marinade complements its character.
How is it different from bavette or skirt?
All are flavourful. Hanger (onglet) is typically a touch juicier with a looser grain and big savoury depth.
Good for BBQ?
Absolutely—its flat shape takes a brilliant sear over high heat.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
