Hanger Steak
About
The hanger is a cut of beef steak from the plate (belly) primal cut, and "hangs" from the diaphragm of the steer. The diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the hanger steak, which is traditionally considered more flavorful due to its closeness to the kidneys, and the outer skirt steak. The hanger steak is not particularly tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium-rare, to avoid toughness.
Information
Translations: Pakaramais Steiks, Pakaba Vienetų, Cuier Steak, Vješalica odrezak, Hanger steak, Wieszak Steak, पिछलग्गू स्टेक, Вешалка Стейк, Κρεμάστρα Steak, شماعات ستيك, 옷걸이 스테이크, Ramínko Steak, Gantungan Steak, Pakainin Steak, 衣架牛排, Filet de suspensió, Obešalnik Steak, Ramienko Steak, האנגר סטייק, Hängare Steak, Вјешалица одрезак, ハンガーステーキ, Filete de suspensión, Вішалка Стейк, Окачване Пържола
