The Hanger Steak actually hangs from the diaphragm of the cow and is separated from the tougher outer skirt steak. It is sometimes known as “butcher’s steak” because butchers would often keep it for themselves due to it’s superior flavor.
AKA: Butcher’s Steak, Hanging Tender, Bistro Steak, Onglet (French), Lombatello (Italian).
The Hanger Steak is generally marinated and cooked or grilled quickly on high heat and served medium rare. Slice against the grain before serving.