Hanger Steak could be next on your grill?
Hanger Steak is a relativly unknown, misunderstood, tough but flavorful cut of meat. Resembling a Flank steak and shaped somewhat like a V with a tough inedible membrane down the middle. The Hanger Steak is commomly cut through the membrame to provide two steaks as there is only one Hanger Steak available per steer. It is part of the diaphragm, hanging between the rib and the lion (hence it’s name).
Marinated and grilled over high heat quickly to medium or medium rare provide a delicious treat. It’s flavor is said to come from it’s proximity to the Kidneys. Always slice across the grain as you would a Flank Steak or Brisket.
Great for Fajitas!
Hanger steak is also very traditional in Mexico (particularly in the North) where it is known as “arrachera” and is generally marinated, grilled and served with guacamole, salsa and flour tortillas to roll tacos. A few drops of lime juice are usually squeezed over the grilled steak to enhance flavor. [1]
(also known as: Hanging Tenderloin, Hanging Tender, Butcher’s Steak, Bistro Steak, Onglet, Butcher’s Tenderloin.)
[1] http://en.wikipedia.org/wiki/Hanger_steak
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