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I saw this recipe this Saturday, after purchasing a prime hanger from the local butcher. (Also took a prime skirt and brisket.) The directions on cutting the steak into mini-filets were spot on. Thanks so much. The recipe was great.
I made this for my boyfriend last week and it was delicious!!! In addition also made your cucumber-mint salad and blueberry cake and it all turned out so wonderfully. Thank you again for this amazing website!
I made this last night and it was a wonderful. My local whole foods does not carry hanger steak, but the butcher suggested skirt steak as an alternative. The cut of meat was considerably thinner, so 2.5 minutes on each side and the steak came out medium rare (medium in the thinner sections) Also, I realized at the last minute that I already drank the red I thought I had on hand. (oops!) So I was forced to use some white wine as a substitute. The sauce was buttery and flavorful nonetheless.
I make this last night, though had to use flank steak because the only hanger steak available was frozen and I didn’t have time to defrost it. The sauce drew much praise from my guests. The only complaint was that there wasn’t enough sauce. Next time were making more. The nicest part was we bought both the flank and hanger steaks at a butcher shop, and spent less than we do for 2 NY Steaks at the supermarket! Great Recipe…Thanks
I made this for my wife on Valentine’s Day and it was delicious — thank you for a wonderful suggestion! Couldn’t find hanger steak, but I used flatiron steaks instead and the effect was much the same (and at a little over $4 a pound, it’s certainly affordable). I served it with baked acorn squash (w/ brown sugar/maple syrup – recipe from your site, also) and some steamed broccoli tossed with olive oil, lemon juice, and herbs. The wine was a good Rhône, which went nicely with the steak. Simple, elegant, meal – just my kind! Thank you.
My husband and I have looked everywhere here for hanger steak. He loves it and remembers getting it in CA. However we cannot find it here in CT. However I made this recipe last Saturday with flank steak and it was still delicious, though I imagine it would taste even better with hanger steak. We will keep looking…maybe there is a mail order outfit? do you know of one perhaps? My butcher says we have to find a slaughterhouse…somehow I do not think I will find that entry in the yellow pages.
I suggest looking up “hanger steak connecticut” in Google, finding what CT restaurants carry it, and then calling the restaurant and asking where they source their hanger steak. If CT restaurants can get a hold of hanger steak, then you should be able to as well. You might also try Whole Foods. ~Elise
I don’t understand. You say yourself you have to have a butcher who knows their cuts of meet. I went on other websites, and another name for this cut is the butcher’s cut, because they don’t want to sell it, but keep it for themselves, hence the name! A whole steer only has 1 to 1-1/2 pounds of this cut of meet, so how do you think an average person is going to be able to find it in a butcher shop, and if they can, how are they going to afford it?
The hanger steak, onglet, or “butcher’s steak” is showing up more and more these days. This steak pictured we picked up for $8/pound. ~Elise
I make hangar steak all the time, and I have to say, I’ve never had an experience where I didn’t find it plenty tender. If you are used to eating rib steaks most of the time, maybe, but for anyone who ever eats sirloin, round, or chuck, hangar steak will be a welcome change.
I had the great pleasure of sharing in this meal. It came about when I called dad and informed him that I would be in town for lunch, this is what he came up with.
The shallots really set off that steak, as did the bottle of Zin, very smooth and fruity, made me not want to leave. Mom cooked the potatoes in the water from the broccoli, this added favor, making the potatoes extra good. I tell you I felt like the “prodigal son”, what a great meal, great family too.
Ah, thanks Matthew! I love you too. :-) By the way, I think the Zin we used was a Mount Aukum zin, will have to check on the vintage. xoxo ~Elise
I had my first and only hanger steak in BLT Steak in NYC. Do you know why it’s called the “Butcher’s steak”? I heard it’s called the “butcher’s cut” because it’s such a good piece of meat that the butcher always keeps it for himself, which speaks a lot about the cut but also why it’s so difficult to find. I passed Corti Brothers the other day by accident and it reminded me that I need to go there!
It’s called onglet in French and it definitely is my favourite grilled red meat!
It requires a brief cooking time on very high heat and is also excellent served with a sharp mustard sauce.