How to cook Onglet สันลอย
Small but intensely flavoured, tender-chewy; best seared over high heat.
Steps
- Cut out the tough central sinew to get two strips.
- No marinade – sprinkle salt on while grilling.
- High heat, flipping every minute, 6–8 minutes total (3 cm thick).
- Pull at 49–52°C; rest 5 minutes.
- Slice across the grain for nam tok or with jaew.
Tip: Grill it dark outside and red inside, salting during grilling instead of beforehand — superb for a beef waterfall salad.