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I had never had hanger steak until recently but it is quickly growing on me! You can get away with just heating it through, but I greatly prefer it cooked 12 to 24 hours to really tenderize it. I'll usually go with 131°F (55°C) but you can use the temperature of your choice.
The hanger steak has been growing in popularity lately and for good reason, it's a somewhat tender piece of meat that still packs a big flavor punch. It's also on the less expensive side, though that is changing as it becomes more popular. It comes from the short plate primal located at the belly of the cow, which is where flank steak and skirt steak also comes from.
Hanger steak is used around the world and is referred to as onglet in France, lombatello in Italian, arrachera in Mexico, and is also commonly called a "bistro steak" or " Butcher's Steak".
There is a lot of silver skin and membranes around the hanger steak. Usually the butcher removes this before selling it, but if not you will want to be sure to trim it off before cooking it. If you need to trim it, I recommend the Serious Eats guide to trimming Hanger Steak.
It's also important to get a hanger steak that has not been butterflied. Once butterflied it is too thin to really get a good crust on it, especially with sous vide. Even a whole hanger steak is pretty thin, and I recommend chilling it in an ice bath for a few minutes before searing it.
Hanger steak can just be heated through, usually 1 to 3 hours for an average one, but I find it better after a 12 to 24 hour cook. To maximize the tenderness of your hanger steak, slice it across the grain when serving.
Hanger steak is served in a wide variety of ways. In France it is often served as steak frites or with a Béarnaise sauce as onglet Béarnaise. Many South American, Mexican, and Asian dishes use citrus marinades or sauces. In arrachera it is often sliced and served in tacos with guacamole and salsa. It's also often used in fajitas.
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