Hanger Steak

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<p><span style=”font-weight: 400;”>Each steer only has one. Hanger steak is cool, like that indie band still playing at your local club. You know how good it is, but it seems to be a secret between them and you. For donkeys years it wasn’t even sold to the general public, reserved mostly for ground beef, or taken home by the butchers, hence the nickname “butcher’s steak.” If you lived in France, you would have seen it on bistro menus as </span><i><span style=”font-weight: 400;”>onglet</span></i><span style=”font-weight: 400;”>—a popular cut for </span><i><span style=”font-weight: 400;”>steak frites. </span></i><span style=”font-weight: 400;”>It caught on in the early 2000s and started appearing on menus of American bistros and fancy restaurants alike. Why? Because it offers the rich taste of more expensive cuts of meat like ribeye or strip, without the cost. </span></p>
<p><span style=”font-weight: 400;”>It’s not the </span><span style=”font-weight: 400;”>tenderest steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served right away.</span></p>
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<h3><strong><span style=”font-weight: 400;”>Also sold as</span></strong></h3>
<p><strong><span style=”font-weight: 400;”>Butcher’s steak, hangar (this is an incorrect spelling but appears frequently), <em>arrachera</em> (Mexico), <em>fajitas arracheras</em> (South Texas), bistro steak, <em>onglet</em> (France).</span></strong></p>
<h3><strong><span style=”font-weight: 400;”>How Long Was It Aged</span></strong></h3>
Up to  21 days.</div>
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