The hanger steak is the diaphragm of the steer.
Hanger steak is different than any other kind of steak because you are required to marinate them in order to cook them properly. If you cook the hanger steak like you cook flap steak, it won't be as good or healthy as a proper cooked hanger steak would be.
A good recipe for hanger steak is fry the steak in a pan and remove. then put onions and saut till soft. You will then put some red wine in pan and reduce. You will then put steak back in pan and heat for 5 min.
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
The short plate of the beef steer produces the following cuts: # Short ribs # Skirt Steak # Hanging Tender/Hanger Steak
Hanger steak has a meatier taste and is less "stringy"; making it superior for a steak dinner. Skirt Steak has more marbling and "crunchy" exterior when grilled; making it perrfect for fajitas or stir fries. Both are tastier than traditional steak cuts; yet tender if prepared correctly.
According to the database at drgourmet.com, hanger steak is a "very lean" choice; and 4 oz contain 174 calories, 8g fat, 3g sat fat, 3g mono fat, 24g protein, <1g carbohydrates, 60mg sodium, 39mg cholesterol, Vitamin K 1 mcg.
Hanger
Steak comes from the loin area (which is located at the top of the back).
England
Lean steak mince is finely ground lean beef
the rib...............