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Hanger Steak

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Hanger steak

From Wikipedia, the free encyclopedia
 
 
Hanger steak
BeefCutPlate.png
Beef Cuts
Type Plate cut of beef

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 450 to 675 grams (1 to 1 12 pounds). This cut is taken from the plate, which is the lower belly of the animal. 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 running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness.

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. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut.

The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the kroaie and in Spanish the solomillo de pulmón.

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It would have been MUCh easier to chew if you had sliced it across the grain. Just like the Tri-Tip these have grain and you need to study the piece before you cook it to slice it effectively. The blue is the grain, the green of course cuts.  This will reduce the length of the fibers and make it easy to chew. If cut the other way you are putting long fibers into your mouth and cutting them with your teeth..

Acrossthegrain.jpg

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