I never see hanger or skirt steaks in my area. But it looks similar to what's called a flatiron steak in the US. Alas, flatiron steaks have grown in popularity and are no longer cheap around here. They usually cost as much or more than top sirloin now.
My favorite "value" steak cut is the thick top round steaks that are sold for London broil. Before the COVID crap hit, I could often find it on sale for a shade under $3/lb. I marinate it in soy sauce, honey, red wine vinegar, ginger, and garlic, sear it to medium rare (about 120-125 IT), then slice thin across the grain and serve it on toasted crostini with bearnaise sauce.
