WHAT IS A HANGAR STEAK?
Known as onglet in France, skirt in the UK or lombatello in Italy, the hanger steak is considered one of the most delicious steak cuts around. It’s scarcity makes it makes it hard to find outside of expensive steak houses. Even among butchers it’s a tough sell, both because it’s relatively unknown, and because usually only specialty butchers will break down the whole animal. For this reason it also has the nickname the “butcher’s secret.” Second to only the tenderloin in tenderness, a 1,000 lb. cow might yield at most a 2 lb. hanger steak.
WHERE IS THIS CUT LOCATED?
It ‘s the muscle that hangs between the rib and the loin. This is why it’s called a “hanger” steak. One of the less used muscles in the body, it supports the diaphragm in the lower belly of the cow.
WHAT’S THE DIFFERENCE BETWEEN A SKIRT, FLANK AND HANGER STEAK?
A hanger steak is similar to a flank steak in texture but a flank has less flavor. The diaphragm muscle of a cow is cut into 2 parts, the hanker and the skirt (which is why the skirt steak is also rich in flavor).
WHAT RECIPES WORK WELL WITH THIS CUT?
Grilling is by far the best choice when it comes to this flavorful cut of meat. Remember this is a premium cut of meat. So whenever using marinades or flavors, be careful not to overwhelm the taste of the meat itself. Otherwise you’re better off with going with another cut like a flank steak.