Hanger steak

Beef
Beef cut:	Plate
Steak type:	Hanger steak
(also known as: butcher's steak, hanging tender, bistro steak)

A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.^[1]

Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness.

Anatomically, the hanger steak is said to "hang" from the diaphragm of the steer.^[2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful, and the outer skirt steak composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys.

Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north, where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa and tortillas to roll tacos. In South Texas, this cut of beef is known as fajitas arracheras.

The hanger steak has historically been more popular in Europe. In Britain, it is referred to as "skirt". In French, it is known as the onglet, in Italian the lombatello, and in Spanish the solomillo de pulmon.^[2] Elsewhere in the United States, it is slowly starting to become popular; formerly it was not separated as an individual cut.

Its U.S. meat-cutting classification is NAMP 140.

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  Marinated raw hanger steak; note the grain of the muscle and the tough central membrane.

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  Presentation of grilled hanger steak (with potato)

References

1. ^ Hix, Mark (2008-04-26). "Hanger steak with baked bone marrow". The Independent (London). http://www.independent.co.uk/life-style/food-and-drink/recipes/hanger-steak-with-baked-bone-marrow-815152.html. Retrieved 2008-08-09. 
2. ^ ^{a b} Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793. 

• Dyce, K. M.; C. J. G. Sack and W. O. Wensing (2002). Textbook of Veterinary Anatomy (Third ed.). Philadelphia, Pa.: Saunders. ISBN 0721689663. OCLC 265038957.