What To Know
- Roasting hanger steak in the oven results in a tender and flavorful cut that can be sliced thinly.
- So, the next time you encounter hanger steak on a menu or at your local butcher, remember its rich culinary history and the variety of names it goes by.
- No, while similar in appearance and texture, hanger steak is a distinct cut from the diaphragm, while skirt steak comes from the abdominal muscles.
Hanger steak, a culinary delight known for its rich flavor and tender texture, has sparked curiosity among food enthusiasts. One question that often arises is whether this delectable cut goes by any other moniker. Let’s embark on a gastronomic journey to uncover the answer to “does hanger steak have another name?”
The Origin of Hanger Steak
Hanger steak derives its name from its anatomical location. It is a thin, flat cut taken from the diaphragm muscle of a cow. This muscle, also known as the “hanging tenderloin,” is responsible for suspending the internal organs.
Synonyms of Hanger Steak
While “hanger steak” is its primary name, it does indeed have several other aliases:
- Butcher’s Steak: This term originated from the practice of butchers keeping this cut for themselves due to its exceptional taste.
- Onglet: In French cuisine, hanger steak is referred to as “onglet,” which translates to “little tongue.” This name is attributed to its elongated shape and tender texture.
- Hanging Tender: As mentioned earlier, the diaphragm muscle is commonly referred to as the “hanging tenderloin.” Hence, the cut from this muscle inherited the name “hanging tender.”
- Skirt Steak: Although not a direct synonym, hanger steak is sometimes mistakenly labeled as “skirt steak” due to its similar appearance and texture.
Regional Variations
In different regions of the world, hanger steak may have unique local names:
- Bavette: In France, hanger steak is known as “bavette,” meaning “bib.”
- Flank Steak: In some parts of the United States, hanger steak is occasionally called “flank steak.”
- Solapa: In Argentina, hanger steak is referred to as “solapa,” which translates to “flap.”
Distinguishing Hanger Steak from Other Cuts
Despite its various names, hanger steak possesses distinct characteristics that set it apart from other cuts:
- Shape: Hanger steak is a thin, flat cut with a slightly curved shape.
- Texture: It has a tender and slightly chewy texture due to its high concentration of connective tissue.
- Flavor: Hanger steak is known for its rich, beefy flavor with a hint of sweetness.
- Location: Hanger steak is located near the kidneys and the diaphragm.
Culinary Applications
Hanger steak’s versatility allows for various culinary preparations:
- Grilling: Grilling hanger steak over high heat creates a flavorful crust while maintaining its tenderness.
- Pan-Searing: Pan-searing hanger steak in a hot skillet produces a crispy exterior and juicy interior.
- Roasting: Roasting hanger steak in the oven results in a tender and flavorful cut that can be sliced thinly.
- Marinating: Marinating hanger steak in flavorful liquids enhances its taste and tenderizes it further.
Wrap-Up: A Culinary Enigma Unveiled
Hanger steak, a culinary treasure, has numerous aliases that vary by region and culinary tradition. Whether it’s known as butcher’s steak, onglet, hanging tender, or bavette, this cut offers a unique and delectable experience. Its distinct characteristics and versatility make it a favorite among food enthusiasts worldwide. So, the next time you encounter hanger steak on a menu or at your local butcher, remember its rich culinary history and the variety of names it goes by.
Common Questions and Answers
Q: Is hanger steak the same as skirt steak?
A: No, while similar in appearance and texture, hanger steak is a distinct cut from the diaphragm, while skirt steak comes from the abdominal muscles.
Q: What is the best way to cook hanger steak?
A: Grilling or pan-searing hanger steak over high heat is recommended to create a flavorful crust while maintaining its tenderness.
Q: Can hanger steak be used in stir-fries?
A: Yes, hanger steak‘s thin and tender nature makes it suitable for stir-frying, providing a flavorful and chewy addition to the dish.
Q: How long should hanger steak be marinated?
A: Marinating hanger steak for at least 4 hours, or up to overnight, allows the flavors to penetrate and tenderize the meat.
Q: What are some popular hanger steak recipes?
A: Grilled Hanger Steak with Chimichurri, Pan-Seared Hanger Steak with Roasted Garlic, and Marinated Hanger Steak Salad are all delicious and versatile ways to prepare this cut.
