Nutritional information typical values per 150g,
as sold
Energy
153 kCal
Fat
8.6 g
of which saturates
3.9 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
19 g
Salt
0 g

Here's cooking instruction for Onglet:
1. Start by bringing the Onglet steak to room temperature. Take it out of the refrigerator and let it sit for about 30 minutes before cooking.
2. Preheat a skillet or grill pan over medium-high heat. You want the pan to be hot to sear the steak properly.
3. While the pan is heating, season the Onglet steak generously with salt and pepper on both sides. You can also add any additiol herbs or spices you like.
4. Once the pan is hot, add a small amount of cooking oil, such as vegetable or canola oil. Swirl the oil around to coat the bottom of the pan.
5. Carefully place the seasoned Onglet steak in the hot pan. Cook it for about 3-4 minutes on each side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.
6. While cooking, refrain from constantly flipping or pressing down on the steak. Allow it to develop a nice sear on each side.
7. Once the steak is cooked to your liking, remove it from the pan and let it rest for a few minutes. This allows the juices to redistribute and ensures a tender and juicy steak.
8. After resting, slice the Onglet steak against the grain into thin strips. This helps to enhance its tenderness.
9. Serve your Onglet steak with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your deliciously cooked Onglet steak!

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR