A thick boneless beef cut weighing 1 to 2 pounds that hangs between the rib and the short loin and connects to and supports the diaphragm. It's flavorful like skirt steak and, though a bit more tender, still requires careful preparation. Typically, hanger steaks are marinated before being cooked at a high, dry heat to a temperature of rare to medium rare. In the United States this cut is also known as butcher's steak (because butchers would save this tasty, unknown cut for themselves) and hanging tender; in France it's known as onglet.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Test Test1
Wewanta, WV
Joined 22 hours ago
Adriana Avalos
gardena
Joined Yesterday
Kelly Shaker
Cleveland
Joined Yesterday
Richard Weisberg
Twinsburg, OH
Joined Nov. 19th, 2008
Roxanne Wells-Devaney
Edmonton, AB
Joined Nov. 18th, 2008




rated by Lisa Marie, Nov. 16th, 2008



rated by Lisa Marie, Nov. 16th, 2008



rated by Stacey Hansson, Nov. 10th, 2008



rated by Sherry Hanuse, Nov. 10th, 2008



rated by Krzysztof Kowalczyk, Nov. 8th, 2008