Onglet

An onglet is a cut of beef derived from the diaphragm muscle of the cow. It is also commonly known as skirt steak or bavette in some regions. This cut is characterized by its long, flat shape and visible muscle fibers, which give it a distinct texture. Onglet has a rich, beefy flavor and can become tender when cooked properly, though it can also be chewy if overcooked.

Due to its relatively lean composition and the strong grain of the meat, onglet benefits from high-heat cooking methods such as grilling, pan-searing, or broiling. It is often marinated to enhance its flavor and tenderness. Common marinades include ingredients like soy sauce, garlic, herbs, and citrus. It is typically cooked to medium-rare to medium doneness, and it is crucial to slice the onglet against the grain to ensure maximum tenderness in each bite. This slicing technique breaks down the long muscle fibers, making the meat easier to chew.

Onglet is a versatile cut that can be used in a variety of dishes. It is popular in cuisines around the world, from classic French bistros to Mexican taquerias. It can be served whole as a main course, sliced thinly for fajitas or stir-fries, or incorporated into salads and sandwiches. Its robust flavor makes it a good pairing for bold sauces and accompaniments.