What Is Hanger Steak?

Hanger Steak

What Is Hanger Steak?

Hanger-steak is a flavorful, tender cut of beef, similar to flank or skirt steak but more tender. It comes from the plate (belly) of the cow and hangs just below the diaphragm, which gives it its name. Often referred to as the butcher’s steak or hanging tenderloin, this cut is a bistro favorite in France, known as onglet. Though it’s gaining popularity, you’ll likely find it at butcher shops rather than supermarkets.

Flavor and Texture

Hanger-steak has a rich, beefy flavor with a bit more marbling than flank or skirt steak, making it slightly richer. Its bold taste holds up well to strong spices, marinades, and robust sauces like chimichurri.

Tenderness

Hanger-steak is naturally tender due to its location in the cow’s belly, which sees little use. However, there is a tough membrane running down the center, so ensure your butcher removes it for the best texture.

Weight and Price

A whole hanger-steak weighs between 1 ½ to 2 pounds, but after trimming, it yields two long, thin pieces. While it’s no longer the hidden bargain it once was, hanger-steak remains affordable compared to pricier cuts like ribeye or tenderloin.

Cooking Tips

1. Marinate It: A marinade of oil, salt, and acid enhances its tenderness and flavor.
2. Cook Over High Heat: Grill, sear, or broil quickly over high heat.
3. Medium-Rare Is Best: Don’t cook beyond medium-rare for optimal tenderness.
4. Rest and Slice Thinly: Let the steak rest, then slice against the grain.

Hanger Steak Recipes

Blackened Hanger Steak with Plantains and Chimichurri: A delicious pairing with sweet plantains and chimichurri sauce.

Hanger Steak Tacos with Chile and Herb Oils: A zesty citrus marinade and a quick sear make this taco filling perfect.

Hanger Steak Provencal: A simple recipe with just salt and herbes de Provence.

Mediterranean Hanger-Steak and Potatoes: Grilled steak and potatoes with za’atar, feta, and olives.

Grilled Hanger-Steak: Dijon mustard makes a flavorful marinade, great for leftovers.