The Hanger Steak is one of the flat steaks and is a thick strip
of meat from the underside of the beef cow. It hangs (hence the
name) between the rib and the loin. It is part of the diaphragm
and, like a skirt steak is full of flavor but can be tough if not
prepared correctly. The hanger steak has a grainy texture which is
great for many dishes like fajitas or bulgogi. While you can use
most any method to prepare the hanger steak it does have a tendency
to dry out and get tough when exposed to dry heat. When grilling or
broiling you need to use a marinade first to keep it moist. This is
a very tasty steak and you will really enjoy it as long as you
prepare it correctly