Hanger Steak
From CookingWiki
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer, it typically weighs about 1 to 1.5 lbs (450 to 675g). 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.
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Cooking Hanger Steak
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.
Cooking Sous-Vide
Hanger steak is especially well-suited to sous-vide cooking. Typical sous-vide technique would be 131F for 2-4 hours, though the French culinary institute blog says 56C for 2-4 hours.
More Info
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 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. Elsewhere in the United States it is slowly starting to become popular; formerly it was not separated as an individual cut.
See Also
References
- Content from [Wikipedia]
| Cuts of Beef | |
|---|---|
| Tenderloin - Hanger Steak - Strip Steak - Flank Steak - Chuck Roast - Skirt Steak - Ribeye - Top Round - Porterhouse - T-Bone - Blade Steak - Cube Steak - Filet Mignon - Short Loin - Short Ribs - Sirloin Steak - Spare Ribs - Brisket - Delmonico Steak | |
