Known in France as Onglet, Goose Skirt is one of a small number
of intriguing cuts that can be fried hot and fast to produce beautiful
rare in the middle steaks.

Cook for too long or at too low a temperature and you will have to
wait for quite a long time for it to be tender again.

So be bold, slice at an angle to make half inch thick steaks, make
criss cross cuts on both sides with a sharp knife, slap into a smoking
hot pan with a little butter or olive oil, brown quickly on each side,
season with salt and pepper and enjoy!

OR Slow, moist cook in a casserole.

500g piece