Hanger steak

onglet
A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor.wikipedia
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Beef

meatcattleFrozen Beef
A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor.
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).

Beef plate

platenavel/plate cutshort plate
Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 g. This cut is taken from the plate, which is the lower belly of the animal.
It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak.

Skirt steak

arracherabeef skirtoutside skirt steak
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 from the dome of the diaphragm.
Hanger steak

Flap steak

It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut.
The flap steak is sometimes confused with hanger steak as both are usually cut thin.

Steak

steaksangus steaksbeef steaks
A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor.

Thoracic diaphragm

diaphragmdiaphragmatichemidiaphragm
Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 g. This cut is taken from the plate, which is the lower belly of the animal. Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm.

Cattle

cowscowsteer
Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 g. This cut is taken from the plate, which is the lower belly of the animal.

Butcher

butcher shopbutcherybutchers
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.

Flank steak

flankarracheraBavette
Hanger steak resembles flank steak in texture and flavor.

Crus of diaphragm

cruracrura of the diaphragmcrus of the diaphragm
Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm.

Mexican cuisine

MexicanMexicoMexican food
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, scallions and tortillas to roll tacos.

Guacamole

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, scallions and tortillas to roll tacos.

Salsa (sauce)

salsasalsaschile sauce
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, scallions and tortillas to roll tacos.

Scallion

spring oniongreen onionsscallions
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, scallions and tortillas to roll tacos.

Tortilla

tortillasflour or corn tortillaHistory of the tortilla
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, scallions and tortillas to roll tacos.

Taco

tacosfish tacofish tacos
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, scallions and tortillas to roll tacos.

Cut of beef

cuts of beefbeef cutsBeef navel, the ventral part of the plate

L'Atelier de Joël Robuchon (London)

L'Atelier de Joël RobuchonLondon
Time Out in its London edition, described the interior of the restaurant as a "smart if slightly dated bento-box aesthetic of shiny reds and blacks", but praised the quality of the food overall, in particular the onglet with polenta.

Argentine cuisine

ArgentineArgentinaArgentinian
Then comes the choripán (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and lastly meat such as asado de tira, vacío (flank steak), lomo (tenderloin), colita de cuadril (rump), matambre (rolled stuffed steak cut into slices and served cold), entraña (hanger steak); the list is never-ending.

Beefsteak

steakbeef steakbeef
Hanger steak or (French) onglet: A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender.