Hanger Steak

[Aussie Ora]

Got a couple of hanger steaksand gave them some pecanon they go for a reverse sear ready for a restlook how clean Ora isdee made up a salad as usual lolon for the searrested an carved and plated

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[MacKenzie]

Just look at that moisture, what goodness.  

[Aussie Ora]

Cheers Mac it's a nice cut if you treat it right

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[bosco]

what is a hanger steak?  looks great

[ckreef]

Very tasty. Ora cleaned up nicely. 

 

[tony b]

Hanger steak

From Wikipedia, the free encyclopedia

 

 

Hanger steak

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 ¹⁄₂ 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.

[tinyfish]

Nice meal Aussie. Did you test your Thermapen?

[Aussie Ora]

Not yet will do tonight got some more thick t bones

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[Aussie Ora]

The hanger has a great beefy flavour

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[Shuley]

Looks mighty tasty


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[DennisLinkletter]

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..

[Aussie Ora]

Thanks for the tip Dennis must remember this in saying that it was not chewy at all

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[DennisLinkletter]

23 hours ago, Aussie Ora said:

Thanks for the tip Dennis must remember this in saying that it was not chewy at all

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My bad choice of words, I should have said it would have been more tender if sliced across the grain.  

[Aussie Ora]

My bad choice of words, I should have said it would have been more tender if sliced across the grain.  

No worries and I appreciate the advice. Learning everyday. looking at that pic I think I might need a light Saber lol

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