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A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness.
The plate includes the hanger steak and skirt steak ... Another cut of beef from the top of the cow is the short loin, which is one of the most tender, well-marbled, and expensive cuts of meat ...
The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. [ 3 ] [ 4 ] It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.
Hanger Steak. Andrei lakhniuk/Getty Images. Hanger steak—which comes from the plate, or upper belly, of the cow—has a ton of beefy flavor (some say it tastes mineral-y) and a loose texture ...
Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, [ 1 ] : 14 but flavorful, and often confused with both skirt steak [ 2 ] and hanger steak .
Get the recipe: Martha Stewart's Balsamic Marinated Hanger Steak Related: 30 Best Skirt Steak Recipes Grilled Sirloin with Green Beans and Shallot-Mustard Sauce
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Add the steak and cook over high heat, turning once, until browned, 8 minutes. Transfer the skillet to the oven and roast for 25 minutes, turning once, until an instant-read thermometer inserted into the thickest part registers 135°. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak and serve with the ...
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related to: another name for hanger steak