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Hanger steak, also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak known for its flavour and tenderness. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. Anatomically, it is the crura, or legs, of the diaphragm. Hanger steak is said to hang between the tenderloin and the rib, encircled by the rib cage. It is a popular dish in Europe, especially in French bistros, and is also commonly used in Mexican cuisine.
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What You'll Learn
Hanger steak is the crura, or legs, of the diaphragm
Hanger steak, also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak known for its flavour and tenderness. It is said to hang from the diaphragm of the heifer or steer. Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak and the outer skirt steak. The skirt steak is the cow's diaphragm muscle, and its hardworking location makes it a chewy piece of meat.
The hanger steak is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. Hanger steak comes from the lower belly of a heifer or steer. It is often seen on a French bistro menu listed as onglet, and in the US, it might be labelled as "hanging tenderloin" or "hanging tender" due to its location on the cow.
Hanger steak is a flat steak, similar to flank and skirt steak, and is the most tender of the three. It is also sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut from the bottom sirloin in the rear quarter of the animal. Hanger steak has historically been more popular in mainland Europe than in English-speaking countries. In the past, it was among several cuts of beef sometimes known as "butcher's steak", as butchers would often keep it for themselves rather than offer it for sale. This is because the general public believed this to be a crude cut of meat, although it is actually one of the most tender and flavourful.
Due to its limited quantity, it is rarely marketed to consumers, with most hanger steak cuts being diverted to restaurants. In French, it is known as the onglet and is often prepared by cutting the lobes into two or three flaps along the centre line, in a manner similar to a butterfly cut. In Mexico, it is known as arrachera and is particularly traditional in northern Mexican cuisine.
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It is a pair of vaguely V-shaped muscles
Hanger steak, also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak known for its flavour and tenderness. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The steak is said to hang from the diaphragm of the heifer or steer, and is considered the crura or legs of the diaphragm. The diaphragm is a single muscle that is typically divided into two separate cuts of meat: the hanger steak, which is considered more flavourful, and the outer skirt steak, which is made up of tougher muscle from the dome of the diaphragm.
The hanger steak is attached to the last rib and the front of several lumbar vertebrae. The right side is larger and stronger than the left. It is a flat steak, similar to flank steak and skirt steak, and is prized for its tenderness. Hanger steak is a popular menu item in French bistros, where it is known as onglet, and in the UK, where it is called "skirt". It is also known as lombatello in Italy and solomillo de pulmón in Spain. In the US, it may be labelled as "hanging tenderloin" or "hanging tender" due to its location on the cow.
The hanger steak is a versatile and affordable cut of meat that can be used in a variety of dishes and cuisines. It is often sold in the US as a budget cut, but its increasing popularity among chefs and home cooks has led to a rise in its price. Hanger steak is best cooked to medium-rare to maintain its tenderness. A strong acid marinade can also help to tenderize the meat before cooking it hot and fast to a temperature of 125 to 130 F.
The hanger steak gets its name from its unique location on the cow, hanging down between the tenderloin and the rib, deep inside the loin and encircled by the rib cage. This placement makes it a relatively tender piece of meat as it is not a very active muscle on the cow. Hanger steak has historically been more popular in mainland Europe than in English-speaking countries, and it is also a traditional cut of meat in Mexican cuisine, especially in the north, where it is known as arrachera.
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It is also known as butcher's steak, skirt steak, or onglet
Hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavour and tenderness. In the past, it was among several cuts of beef sometimes referred to as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. This is because the general public believed this to be a crude cut of meat, although it is actually one of the most tender and flavoursome. Hanger steak is taken from the plate, or the upper belly of the animal.
Skirt steak is the name for the butcher's cut of beef diaphragm, a term that has been in use since at least the 19th century. In the US, it is a distinct cut from hanger steak, but in the UK, "skirt" is another name for hanger steak. Skirt steak is long and flat and is also prized for its flavour rather than its tenderness. It is often marinated before grilling, pan-seared, grilled very quickly, or cooked very slowly, typically braised. Skirt steak is also traditional in Mexican cuisine, particularly in the north, where it is known as "arrachera". It is usually marinated, grilled, and served in tortillas with a squeeze of lime juice, guacamole, salsa, and onions as a taco.
Onglet is the French term for hanger steak. In French, it is known as onglet and is often prepared by cutting the lobes in two of three flaps along the centre line, in a manner similar to a butterfly cut. Onglet is a quick, low-maintenance option that is full of flavour and pairs well with flavoured sauces, making it perfect for flash frying.
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Hanger steak is a tender cut of meat
Hanger steak, also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavour and tenderness. The steak gets its name from the fact that it "'hangs' from the diaphragm of the heifer or steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak and the outer skirt steak. The hanger steak is the crura, or legs, of the diaphragm, and the skirt steak is the diaphragm muscle itself.
Hanger steak is considered more tender than skirt steak or flank steak because it comes from a supporting rather than active muscle. However, the hanger steak can get tough when improperly prepared; it fares best at medium-rare cooking, and anything above medium can make it tough. Before grilling or broiling a hanger steak, it is recommended to use a marinade with a strong acid component (such as citrus juice, vinegar, or wine) for added moisture and to help tenderize.
Hanger steak is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. It is located deep inside the loin, encircled by the rib cage, which also contributes to its tenderness. It is also sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut from the bottom sirloin in the rear quarter of the animal.
Hanger steak is similar in texture and flavour to flank steak and skirt steak, and it can be used interchangeably with these cuts in various dishes and cuisines. It is often seen on French bistro menus and is traditionally popular in Europe, although it is gaining popularity in the US as well.
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It is popular in Europe and Mexican cuisine
Hanger steak, also known as hanging tender steak, is a cut of beef that is becoming increasingly popular in culinary circles for its rich flavour and versatility in dishes. Due to its location on the cow, the hanger steak gets a lot of exercises, resulting in a more intense flavour than other cuts. This distinctive taste has made it a favourite among chefs and foodies, especially in European and Mexican cuisines, where it is used in a variety of traditional and contemporary dishes.
In Europe, hanger steak has been a staple in the culinary culture for centuries. It is often referred to as the "butcher's steak" because butchers would frequently keep it for themselves rather than offer it to their customers. The hanger steak is appreciated in European cuisine for its robust flavour and tender texture when properly prepared. It is commonly grilled, pan-fried, or broiled to medium-rare doneness, and it pairs well with robust sauces and sides, such as mushrooms, onions, and red wine reductions. Europeans also use hanger steak in traditional dishes like the French "Steak Frites," where the steak is served with crispy French fries and a tangy béarnaise sauce.
Mexican cuisine has also embraced hanger steak, incorporating it into their traditional dishes and street food. In Mexico, hanger steak is known as "arrachera" and is a popular choice for tacos, burritos, and fajitas. The flavourful meat is typically marinated in a mixture of citrus juices, spices, and herbs before being grilled or seared to perfection. Arrachera tacos are a common sight at street food stalls and restaurants alike, served with fresh salsa, cilantro, and warm tortillas. Hanger steak's versatility also shines in Mexican cuisine, as it can be used in a variety of dishes, from hearty stews to grilled steak salads.
The popularity of hanger steak in Europe and Mexico can be attributed to its affordability and availability. Unlike more expensive cuts like ribeye or filet mignon, hanger steak is relatively inexpensive, making it accessible to a wider range of people. Its unique flavour and tenderness also make it a versatile ingredient that can be adapted to suit a variety of dishes and culinary styles. For chefs and home cooks alike, hanger steak presents an opportunity to create delicious, memorable meals without breaking the bank.
In conclusion, hanger steak's popularity in European and Mexican cuisines can be attributed to its distinct flavour, tenderness, and versatility. Its ability to adapt to various cooking methods and pair well with robust flavours has made it a favourite among chefs and food enthusiasts in these regions. Whether it's served as a classic "Steak Frites" in France or as tasty "Arrachera" tacos in Mexico, hanger steak has earned its place as a go-to cut of beef for those seeking a delicious and affordable meal. As its popularity continues to grow worldwide, hanger steak is sure to remain a staple in these culinary traditions.
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Frequently asked questions
Hanger steak is a cut of beef steak known for its flavour and tenderness. It is taken from the upper belly of the animal.
Hanger steak is made up of a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle.
In Britain, hanger steak is referred to as "skirt", in France, it is called "onglet", in Italy, it is "lombatello", and in Spain, it is "solomillo de pulmón". In the US, it is sometimes labelled "hanging tenderloin" or "hanging tender".
Hanger steak gets its name from the fact that it hangs down between the tenderloin and the rib. Anatomically, it is the crura or legs of the diaphragm.
