A hanger steak is one of my top 5 cuts of meat.
Hard to find, but well worth it. Somewhat of a butchers cut.
Looks like you figured out how to cook it! I usually cut out the membrane in the middle and butterfly them. then cook like you would a flank. Hot and fast then rest.
Don't tell too many people about them or well be paying $8 a lb before you know it.
Last edited by dupemaster; 10-09-2012 at 09:35 PM..