From the Plate
Cut from the Beef Plate, the hanger steak ‘hangs’ just below the diaphragm close to the kidneys which influence the flavor mildly. Often with an obvious grain.
Can be tough, so a marinade is suggested. Grill or broil on medium-high heat and serve medium rare.
Recipes & Tips:
- TheCityCook.com: Cooking Skirt and Hanger Steaks (excellent pan/broiler advice)
- FoodAndWine.com: Herbed Hanger Steak
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