The Hanging Tender Steak or Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cattle. 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 flavour 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.
You can try our Beef Hanging Tener Tataki with Kimchi Sauce recipe or leave a comment with your own recipe below.
For more beef cuts take a look here.