Hanger steak is a small cut (about the size of your hand). It is very popular in France, but available in North America only at specialty butchers. It is from the plate at the lower part of the diaphragm of the cow, between the loin and the last rib and attached to the bottom of…
Onglet à l’échalote is hanger steak that is grilled, removed from heat, immediately sprinkled with finely-chopped shallots and let rest for 5 minutes before serving. The heat from the meat causes the shallots to sweat, transferring a subtle amount of the taste into the steak.
Onglet en Sarment is hanger steak that is grilled over dried grapevine branches. It is popular in the Bordeaux area of France.