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Featured Meat

Hanger Steak

By: Jack Gridley | VP of Meat & Seafood
On: August 01, 2012

If you walk into most restaurants in the States and order Beef Onglet, they will look at you like you are speaking French. Ask the same question in many of the quaint sidewalk restaurants or bistros of Paris, France, and the waiter will most likely suggest a bottle of 2002 Mas de Gourgonnier Côtes du Provence to complement this wonderful beefy selection. The hanger steak—a.k.a. hanging tender, the butcher’s steak, butcher’s tenderloin, or onglet—is better known in France than in the United States. The hanger steak is so named because it is part of the diaphragm muscle that hangs between the rib cage and the loin cage. Hanger steak is known in the industry as the butcher’s tenderloin because traditionally butchers and packing plant workers kept this full-flavored unattractive cut for themselves. The steak is extremely juicy and lean with an intense flavor and texture all its own which makes it perfect for broiling or grilling. All hanger steaks are approximately the same size and weight. DLM’s butchers have removed the center vein, which runs lengthwise down the center of the steak, leaving the steak in two pieces, Neither of these are uniform in thickness which can add some challenges to grilling, but well worth the effort. You may not make it to Paris this spring to try this wonderful cut of beef, but once you try it, you will understand why it is so popular with the French.



Rub both sides of the steak with olive oil and season with salt and pepper, pressing the spices into the meat. Sear on a medium heat grill for about 1 minute per side, then grill for an additional 12–15 minutes turning frequently with tongs for medium rare. Pull it off the grill and let it rest for 5 minutes before slicing. Serve with a pat of horseradish butter melting over the steak.



Fresh horseradish butter (makes about ½ cup)

1 stick unsalted butter

¼ cup freshly grated horseradish or more to taste

Salt to taste



Mash the butter with the horseradish and salt. Roll the butter in plastic wrap to form a log. Refrigerate and slice when firm.