What is
Onglet Steak, Chimichurri?

Onglet steak, also known as hanger steak, is a cut of beef that is highly prized for its flavor and tenderness. It is often marinated and grilled or pan-seared. Chimichurri is a vibrant green sauce originating from Argentina, made of parsley, garlic, vinegar, and oil, often served as a condiment alongside grilled meats.

Origins & History

Onglet steak is traditionally popular in French cuisine, while chimichurri sauce is a staple in Argentine cooking. This dish reflects the influence of both French and South American culinary traditions, particularly in the way meat is prepared and enjoyed.

Taste & Texture

The onglet steak has a robust and beefy flavor, juicy and tender with a slightly chewy texture. The chimichurri sauce adds a fresh, herbal tang with hints of garlic and acidity, which perfectly complements the richness of the steak.

Ingredients

Onglet Steak

Onglet steak, or hanger steak, is a cut of beef from the diaphragm of the cow, known for its strong beefy flavor and tenderness when cooked properly.

Chimichurri Sauce

A vibrant sauce made typically from fresh parsley, garlic, olive oil, oregano, and red wine vinegar, chimichurri adds a zesty kick to grilled meats.

Olive Oil

A key ingredient in chimichurri, olive oil acts as a base for the sauce and helps to emulsify the ingredients.

Garlic

Fresh garlic is used in chimichurri to impart a robust flavor that complements the meat.

Parsley

Fresh parsley is the primary herb in chimichurri, contributing brightness and freshness to the dish.

Red Wine Vinegar

Adds acidity to the chimichurri, balancing the richness of the steak.

Oregano

Dried oregano is often included in chimichurri for additional flavor depth.