|Steak type:||Hanger steak|
|(also known as: butcher's steak, hanging tender, bistro steak)|
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). 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.
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness. 
Anatomically, the hanger steak is said to "hang" from the diaphragm of the steer. 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 within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys.
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 and tortillas to roll tacos. In South Texas, this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut.
The hanger steak has historically been more popular in Europe. In Britain, it is referred to as "skirt" (though if cut as a steak it shares the French name of onglet) in Italian the lombatello, in Flanders the kroaie and in Spanish the solomillo de pulmón. Elsewhere in the United States, it is slowly starting to become popular; formerly it was not separated as an individual cut.
Its U.S. meat-cutting classification is NAMP 140.
- Dyce, K. M.; C. J. G. Sack and W. O. Wensing (2002). Textbook of Veterinary Anatomy (Third ed.). Philadelphia, Pa.: Saunders. ISBN 0-7216-8966-3. OCLC 265038957.
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