10 Surprising Names For Hanger Steak (you Won’t Believe #4!)
Hanger steak, a culinary delicacy renowned for its intense flavor and tender texture, has captivated meat enthusiasts worldwide. However, this prized cut conceals an intriguing secret: it goes by a myriad of names, each reflecting its unique culinary heritage and regional variations. Embark on a gastronomic adventure as we unveil the enigmatic aliases of hanger steak.
The Butcher’s Nomenclature: From Butcher’s Cut to Onglet
Within the butcher’s lexicon, hanger steak is often referred to as “butcher’s cut,” a testament to its humble origins as a less-desired portion. In French cuisine, it is known as “onglet,” a term derived from the Latin word “unguis,” meaning “claw,” alluding to its shape resembling a claw.
Regional Delights: From Skirt Steak to Hanging Tender
In the United States, hanger steak is commonly called “skirt steak,” a nod to its proximity to the diaphragm muscle. However, it should not be confused with the actual skirt steak, which is a different cut altogether. In Australia and New Zealand, it is known as “hanging tender,” a name that captures its unique suspension from the diaphragm.
Culinary Inspirations: From Bavette to Entraña
Culinary traditions across the globe have embraced hanger steak with open arms, bestowing upon it names that reflect its diverse applications. In Argentina, it is known as “entraña,” meaning “entrails,” highlighting its internal location. In France, it is sometimes called “bavette,” a term that refers to a thin, flank-like cut.
Hanger Steak’s Varied Appearances: From Thin to Thick
Depending on the butcher’s technique, hanger steak can exhibit varying appearances. When thinly sliced, it is often labeled as “hanger steak tips” or “bavette tips.” Conversely, when cut thicker, it is known as “butcher’s steak” or “onglet steak.”
A Culinary Chameleon: Hanger Steak’s Versatility
Hanger steak’s adaptability extends beyond its nomenclature. It can be cooked in a myriad of ways, from grilling and pan-searing to braising and stewing. Its versatility allows it to shine in both casual and fine dining settings.
The Conclusion: Embracing Hanger Steak’s Culinary Tapestry
The diverse names of hanger steak are a testament to its global appeal and culinary significance. From butcher’s cut to hanging tender, each alias reflects a unique culinary heritage and regional flavor. Whether you encounter it as onglet, entraña, or bavette, embrace the versatility of this extraordinary cut and savor its exceptional taste.
Frequently Asked Questions
Q: What is the difference between hanger steak and skirt steak?
A: Hanger steak is a cut from the diaphragm muscle, while skirt steak is a cut from the abdominal muscles. Hanger steak is typically more tender and flavorful than skirt steak.
Q: How should hanger steak be cooked?
A: Hanger steak can be grilled, pan-seared, braised, or stewed. For best results, cook hanger steak over high heat to medium-rare or medium.
Q: What are some popular dishes that feature hanger steak?
A: Hanger steak is often used in tacos, fajitas, and stir-fries. It can also be served as a main course with a variety of sauces and sides.