Italian panzarotti and their Sicilian cousin ’mpanatiggi, Jamaican patty, Cornish…
Also known as a butcher’s steak, or in France an onglet, because butchers held back the scrumptious cuts for themselves, the hanger steak is a secondary cut — but in popularity and awareness only. It is in fact a very economical and delicious cut of meat that is worth exploring — and eating.
I tried one from Kitchener’s The Healthy Butcher, [soon to be formerly] on Bruce Street at Victoria. The result was terrific.
Anatomically, this boneless cut is located on beef cattle between the rib and short loin and supports the animal’s diaphragm. It is two pieces of muscle connected with tissue that the butcher separates.
Hangers weigh anywhere from 1-2 pounds and are best cooked at a high, dry heat to medium rare tenderness after a fairly long marination. Always remember to rest your cooked steak before cutting into it. It can be a very flavourful steak with just a hint of iron or metallic undertones or even a touch of “liver.”
Try the hanger steak sometime — it’s a relatively inexpensive way to enjoy a very tasty chunk of beef.