Ingredient Spotlight - Hanger Steak

Hanger steak is a relatively lesser known cut of meat that also goes by the names hanging tender, butcher’s steak (because the butcher would frequently take this cut home to his family), and in France, onglet, where it is commonly featured on a plate of steak frites.

Unlike most other cuts of meat, there is only one hanger steak per animal.  It hangs (hence the name) between the last rib and the loin, just below where filet mignon ends, and like the filet it’s a muscle that gets little use.  This leads to great tenderness and due to the high amount of marbling, much more flavor than the filet. 

The hanger steak marinates well, slices easily, and has a rich dense flavor and texture, all of which make it a

great choice for the grill.  Hangers are not the largest steaks, or the most tender, or the prettiest, but they are one of the most flavorful and most reasonably priced.  If you decide to try them at home ask your butcher to cut out the center seam and for quicker grilling you may want them butterflied.  I would suggest a nice simple marinade, a little garlic, shallot, olive oil, wine, and herbs, and not to cook them any more than medium-rare to medium.