Hanger steak
Encyclopedia
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 butcher
s would often keep it for themselves rather than offer it for sale.
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. 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 tortilla
s to roll taco
s. 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. 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.
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
steak
Steak
A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...
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 butcher
Butcher
A butcher is a person who may slaughter animals, dress their flesh, sell their meat or any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments...
s would often keep it for themselves rather than offer it for sale.
Hanger steak resembles flank steak
Flank steak
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas...
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
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
or broiled) and served rare or medium rare
Medium Rare
The Medium is Singapore's first full-length English language film. It was released in local cinemas in late 1991 and produced by Singaporean Errol Pang. It was initially supposed to be directed by a Singaporean, Tony Yeow, then by an American, Stan Barret, and finally by Arthur Smith, who was...
, to avoid toughness.
Anatomically, the hanger steak is said to "hang" from the diaphragm of the steer. 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
Skirt steak
Skirt steak is a cut of beef steak, from the plate. It is a long, flat cut that is prized for its flavor rather than tenderness. Sometimes flank steak is used interchangeably with skirt steak, but it is a different cut of meat....
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
Guacamole
Guacamole , is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete with sea salt. Some recipes call for limited tomato, spicy Asian spices such as white onion, lime juice, and/or additional seasonings.-History:Guacamole was made by...
, salsa
Salsa (sauce)
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican ,...
and tortilla
Tortilla
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...
s to roll taco
Taco
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety...
s. 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. 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.