My husband’s favorite cut of meat is by far hanger steak. Known for its flavor and flank steak like texture, this less known cut of meat is sometimes referred to as a “butcher’s cut”, since this prized steak was said to be too good to share with their customers. This steak is best prepared with a marinate or dry rub and can hold up many different seasonings and spices. Hanger Steak can be hard to find at major grocery stores, but your local butcher will most likely carry this juicy cut. For this recipe, I simply grilled it and served my Hanger Steak with Chimichurri sauce.
The key to serving Hanger Steak is to remove the tendon that runs through the middle of the steak. Start at the V end of the steak and slowly slice one side of the meat away from the steak. You can use the tendon as a guide and slide your knife right along it. Once you have separated the meat into two pieces, remove the rest of the tendon from the remaining piece of meat.
I topped my steak with Chimichurri sauce. Originally from Argentina, this sauce combines garlic, red wine vinegar, parsley, crushed red pepper, cumin and salt. It adds a tangy brightness to your steak.