Often referred to as the "butcher's steak" - butchers used to keep this cut for themselves rather than offer it to customers. With only one of these cuts per cow, this rare cut can be hard to come by. Enjoy this tender and flavorful hanger steak on the grill or smoker!
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Average weight is 12 oz.
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Recipe
Ingredients:
- 2 hanger steaks (about 1.5 lbs each)
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon red pepper flakes (adjust to taste)
- Sesame seeds for garnish
- Green onions, sliced (for garnish)
Instructions:
Prepare the Marinade:
In a bowl, combine soy sauce, hoisin sauce, rice vinegar, honey, grated ginger, minced garlic, sesame oil, vegetable oil, and red pepper flakes. Mix well to create the marinade.
Marinate the Hanger Steaks:
Place the hanger steaks in a shallow dish and pour the marinade over them. Ensure the steaks are well-coated. Marinate for at least 30 minutes, or refrigerate for a few hours for enhanced flavor.
Preheat the Grill or Pan:
Preheat your grill or a skillet over medium-high heat.
Cook the Hanger Steaks:
Remove the steaks from the marinade and let any excess drip off. Grill or sear the hanger steaks for about 4-5 minutes on each side or until they reach your preferred level of doneness.
Rest the Steaks:
Once done, transfer the hanger steaks to a cutting board and let them rest for about 5 minutes.
Slice and Garnish:
Slice the hanger steaks against the grain into thin strips. Arrange them on a serving platter.
Optional Garnish:
Sprinkle sesame seeds and sliced green onions over the sliced hanger steaks for added flavor and presentation.
Serve this soy-ginger hanger steak with steamed rice or stir-fried vegetables for a delightful Asian-inspired meal. The marinade infuses the steak with a perfect blend of savory, sweet, and tangy flavors.
History
Hanger Steak
The hanger steak, also known as the butcher's steak or hanging tender, is a flavorful and tender cut of beef located in the diaphragm area of the cow, hanging between the last rib and the loin. Historically, the hanger steak was often overlooked and reserved for butchers or those in the know due to its limited availability and unique location within the animal.
The name "hanger steak" comes from the fact that this cut "hangs" from the diaphragm of the animal. It was traditionally removed and hung in the butcher shop, hence the name.
In recent years, the hanger steak has experienced a resurgence in popularity, particularly among chefs and food enthusiasts seeking alternative cuts of beef. Its rich flavor and tender texture, coupled with its relative affordability compared to premium cuts like filet mignon or ribeye, have contributed to its growing appeal.
The hanger steak first gained popularity in Europe, particularly in France, where it is known as "onglet" and enjoyed for its robust flavor in classic dishes like steak frites. In the United States, the hanger steak gained traction in the culinary scene, particularly among chefs championing nose-to-tail cooking and sustainable practices.
Today, the hanger steak continues to be prized for its flavor and tenderness, earning a place on menus of upscale restaurants and butcher shops across the country. Its popularity reflects a growing appreciation for lesser-known cuts of beef and the desire for more adventurous dining experiences.
