Hanger steak’s alias: the surprising name you never knew

Hanger steak, a delectable cut of beef, has captivated meat enthusiasts with its unique flavor and texture. However, the question arises: “Is hanger steak called something else?” Embarking on a culinary adventure, we will delve into the diverse aliases and cultural variations surrounding this enigmatic cut of meat.

A Global Nomenclature

Across the globe, hanger steak has garnered a variety of monikers, reflecting its regional popularity and culinary traditions.

• Butcher’s Steak (UK): In the United Kingdom, hanger steak is often referred to as “butcher’s steak,” a nod to its affordability and accessibility to meat cutters.

• Onglet (France): In France, the hanger steak is known as “onglet,” a term derived from the French word “ongle,” meaning “nail.” This moniker alludes to the cut’s elongated, nail-like shape.

• Hanging Tender (US): In the United States, hanger steak is commonly called “hanging tender,” a reference to its position in the cow’s abdominal cavity, where it hangs from the diaphragm.

• Bavette (Belgium): In Belgium, hanger steak is known as “bavette,” a term that translates to “bib.” This name stems from the cut’s resemblance to a bib or apron.

Culinary Variations

Beyond its nomenclature, hanger steak also exhibits culinary variations across different cultures:

• Korean Galbi: In Korean cuisine, hanger steak is used to make galbi, a popular dish featuring marinated, grilled beef ribs.

• Japanese Yakiniku: In Japan, hanger steak is a prized cut for yakiniku, a traditional barbecue where thinly sliced beef is grilled over charcoal.

• Mexican Arrachera: In Mexico, hanger steak is known as “arrachera,” and is often marinated in a combination of citrus juices, herbs, and spices before being grilled.

Nutritional Profile

Regardless of its name or culinary preparation, hanger steak boasts an impressive nutritional profile:

• High in Protein: Hanger steak is a rich source of protein, essential for muscle growth and repair.

• Good Source of Iron: It provides a significant amount of iron, a vital nutrient for red blood cell production.

• Low in Fat: Hanger steak is relatively low in fat, making it a leaner choice of beef.

Cooking Methods

The versatility of hanger steak extends to its cooking methods. It can be:

• Grilled: Grilled hanger steak retains its intense flavor and develops a satisfying char.

• Pan-Seared: Pan-searing hanger steak creates a crispy exterior while keeping the interior tender and juicy.

• Roasted: Roasting hanger steak allows for even cooking and a more tender texture.

Conclusion: A Culinary Journey Unraveled

The question “Is hanger steak called something else?” has led us on a culinary expedition across cultures and cuisines. From the butcher’s steak of the UK to the bavette of Belgium, hanger steak has proven to be a versatile and flavorful cut of beef that has captivated meat enthusiasts worldwide. Whether you prefer it grilled, pan-seared, or roasted, this delectable cut deserves a place on any meat lover’s table.

Quick Answers to Your FAQs

Q: What is the most common alternative name for hanger steak?
A: Onglet is the most widely used alternative name for hanger steak, particularly in France.

Q: Is hanger steak a tough cut of meat?
A: Hanger steak can be slightly tough if not cooked properly. However, marinating or cooking it quickly over high heat can help tenderize it.

Q: What is the best way to cook hanger steak?
A: Grilling or pan-searing hanger steak over high heat for a short period is the preferred method to achieve the best flavor and tenderness.

Q: What side dishes pair well with hanger steak?
A: Grilled vegetables, mashed potatoes, or a simple salad can complement the rich flavor of hanger steak.

Q: Is hanger steak a good source of protein?
A: Yes, hanger steak is a high-protein cut of beef, making it an excellent choice for building and repairing muscle tissue.