Onglet à la Gueuze (Hanger Steak in Gueuze Beer)

Onglet à la Gueuze is a Belgian dish that combines flank steak (onglet) with Gueuze beer, a distinctive Belgian lambic beer known for its tangy, slightly sour flavour.

Here’s a breakdown of what it typically involves:

• Onglet (hanger steak): A delicious, somewhat coarse-textured cut of beef often favoured by chefs for its rich, beefy taste.

• Gueuze: A traditional blend of young and old lambic beers that undergoes a second fermentation in the bottle, resulting in a dry, complex, and mildly acidic beer.

 Typical Preparation

1. The steak is seasoned and seared (often rare to medium-rare).

2. The sauce is made by deglazing the pan with Gueuze beer.

3. Aromatics such as shallots, garlic, mustard, thyme, or bay leaf are added.

4. The sauce is usually reduced and finished with butter or cream for richness.

Flavour Profile

• Tangy and slightly sweet from the Gueuze

• Deeply savory from the beef and pan juices

• Balanced by the acidity of the beer and the richness of butter or cream

 Common Sides

Often served with:

• Belgian fries (frites)

• Mashed potatoes

• Or root vegetable purée

In essence, Onglet à la Gueuze is a classic example of Belgian “cuisine à la bière”, where beer is used as a cooking ingredient much like wine in French cuisine — adding depth, acidity, and regional character.

Onglet à la Gueuze (Flank Steak in Gueuze Beer Sauce)

 Serves: 2

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: ~40 minutes

 Ingredients

For the steak:

• 400 g onglet (flank or hanger steak) — trimmed and patted dry

• 1 tbsp olive oil or butter

• Salt & freshly ground black pepper

For the sauce:

• 1 tbsp butter

• 1 shallot, finely chopped

• 1 small garlic clove, minced

• 200 ml Gueuze beer (traditional Belgian lambic, e.g. Boon, Lindemans, Cantillon)

• 1 tsp Dijon mustard

• 1 tsp brown sugar (optional, to soften the acidity)

• 1 tsp red wine vinegar (optional, if your Gueuze is mild)

• 1 bay leaf

• 1 small sprig of thyme

• 50 ml beef stock

• 1 tbsp cold butter, cubed (to finish the sauce)

To serve:

• Belgian fries or mashed potatoes

• Green beans or watercress salad

 Equipment

• 1 large heavy skillet or frying pan (cast iron ideal)

• 1 saucepan

• 1 wooden spoon or silicone spatula

• 1 chef’s knife and cutting board

• 1 small sieve (for straining sauce, optional)

• 1 instant-read thermometer (optional, for steak doneness)

 Preparation

1. Prepare the ingredients:
   Finely chop the shallot and garlic. Trim and season the onglet with salt and pepper.

2. Sear the steak:

   • Heat olive oil or butter in a hot pan over medium-high heat.

   • Sear the onglet 2–3 minutes per side for medium-rare (internal temp ≈ 55–57°C / 130–135°F).

   • Remove and rest the steak on a warm plate, covered loosely with foil.

3. Make the Gueuze sauce:

   • In the same pan, lower heat to medium.

   • Add butter, shallots, and garlic; sauté 2 minutes until translucent.

   • Add bay leaf, thyme, mustard, and brown sugar.

   • Pour in the Gueuze beer, scraping up browned bits from the pan.

   • Add beef stock, and simmer gently for 10–12 minutes until reduced by half.

4. Finish the sauce:

   • Remove herbs.

   • Whisk in cold butter cubes to give the sauce shine and slight thickness.

   • Season to taste with salt and pepper. (A few drops of vinegar can balance acidity if needed.)

5. Serve:

   • Slice the rested onglet against the grain.

   • Spoon over the Gueuze sauce.

   • Serve with fries or mash and a green vegetable.

 Suggested Plating

Place a small mound of fries or mash to one side, lay sliced onglet fanned out beside it, and drizzle with sauce. Garnish with a sprig of thyme or chopped parsley.