Hanger Steak has a reputation as one of the most flavorful cuts. This piece is derived near the diaphragm within the Flank Primal, between the Tenderloin and Ribs. The steak is 5 in. wide, 9 in. long, and ½. in. thick in size. In addition to having a similar texture as the Flank Steak, the Hanger Steak is darker in color and tenderer. It is best after a quick sear to medium-rare off the skillet.
Roasting garlic mellows out its flavor, creating a perfect accompaniment for sautéed hanger steak.
Hanger steak has a robust flavor, which makes blue cheese béchamel a perfect complement.
A shallot wine reduction turns this simple recipe into a showstopper.
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