Hanger steak (Onglet)

This is rather special – and there's not much of it available. It’s a rope shaped cut with a texturally-rich loose grain.

And it's what you'd call a not-too-tender but not-too-tough steak.

Historically Hanger's been far more popular across continental Europe than in this country. In France, where it's known as Onglet, it's always been the cut of choice for “steak frites”. Now it's catching on here.

As a steak it's very lean and known for its big punchy flavour.... and there's the rub. Its intense flavour can deter some people – while others love it. It's ferrous, mineral aroma sets it apart from other steaks and there's a subtle, but perceptible, hint of kidney. Which means Hanger's a cut more suited to steak aficionados… of which there are plenty.

It's also a healthy choice, with less than 4.5 grams of saturated fat per 100 grams and even less cholesterol, Which makes Hanger one of the healthiest steaks you can get.

Hanger absolutely has to be served rare, or at a push medium rare, otherwise it becomes tough. So if you like your steak well done you're best to braise it – but that would be a waste of a great steak.