Onglet, or hanger steak, is a very special cut of beef, highly regarded here because of its flavor and tender, slightly elastic texture. It is considered an organ meat, in part because it is so perishable, and it requires quick, brief grilling so that the exterior is deep golden and almost crisp, and the interior is juicy and red. The horseradish is a spicy counterpoint, and altogether it goes perfectly with a rich yet smooth Bordeaux Supérieure, such as a Chateau Panchille.
ASTUCE: hangar steak is best served rare because it stays tender that way but as always, this depends on your taste. Also, the weight called for is hangar steak trimmed of any nerve tissue (most likely the way you will purchase it). I cut the hangar steak in half, lengthwise, because I find it much easier to handle than one long, narrow steak. Finally, don’t let the instructions for tying the hangar steak intimidate you – just cut pieces of string, slip them under the steak and tie a bow if you have to, or a quick little knot. Simple.
SPECIAL EQUIPMENT: kitchen twine, tongs, cutting board
PREPARATION AND GRILLING TIME: 25-30 minutes, if preparing the White Sauce, and depending on how rare you like your steak; 10 minutes maximum if the White Sauce is already prepared.
DIFFICULTY LEVEL: moderate