Chimichurri onglet

by Jenny Chandler

Quick and flavourful barbecue fare

It may not be the most tender of cuts but onglet, or hanger steak, has extraordinary depth of flavour and makes the perfect meat to throw on the barbecue or griddle for a quick summer supper. The chimichurri sauce is a classic from Argentina, where beef eating is almost a religion.

These slivers of rare meat make the best steak sandwiches imaginable—or you could serve with some chargrilled summer veg, such as courgettes and peppers.


For the chimichurri:
2 shallots, finely diced
2 red chillies, finely diced (do up, or reduce, quantities depending on the type of chilli)
4 garlic cloves, finely diced
1 large bunch of parsley (including stalks), finely diced
1-2 tsp dried oregano
100ml red wine vinegar
200ml extra virgin olive oil

800g onglet, trimmed of its central and outer sinew


Stir all the chimichurri ingredients together in a large bowl, big enough to hold your meat. Don’t be tempted to blitz this in a blender—it delivers a gloopy paste rather than the traditional textured vinaigrette. Put half of the chimichurri into a small bowl to serve fresh at the table.

A few hours before serving, slice each piece of the onglet open like a butterfly so that it is a flat piece of meat. Place the meat in the bowl with the marinade for 2 hours at least and be sure to remove from the fridge 1 hour before cooking.

When ready to cook, brush away the excess marinade from the meat and place on a very hot, ridged griddle or barbecue, cooking just enough to char the exterior but keep the flesh rare (about 2-3 mins on each side). You can just about serve onglet medium-rare, but longer cooking will really toughen the meat.

Allow the meat to rest for 2 mins, before cutting across the grain into thin slices. Serve with the reserved chimichurri sauce.

Recipe: Jenny Chandler