One of the win out over things about having a murderer close by who knows aobject or two about meat is that we are in many cases inspired to try cuts that would in another situation be unfamiliar to us. Hanger steak is one of those cuts. Also known as a «screw up’s steak», the hanger steak «hangs» down from asuggestion’s diaphragm, attached to the finish finally rib and spine near the kidneys (according to the Wikipedia). It is incomparably flavorful, but isn’t perfectlyproposal, so it responds well to nimble cooking with searing awaken, and a thin slicing against the particle to serve. This programme we picked up from ourdistrict butcher at Corti Brothers who in bore got it from Chef Daniel Boulud. According to chef Boulud, French bistros traditionally dole out this steak along with pommes frites (French fries). We passed on the fries and went with broccoli and boiled potatoes. Smashing, and very easy to cosset.
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