Is Hanger Steak The New Skirt Steak? Here’s What You Need To Know

The world of steak can be a vast and confusing one, especially when it comes to comparing different cuts. Two cuts that often get compared are hanger steak and skirt steak. Both are flavorful and affordable options, but they have their own unique characteristics. In this blog post, we’ll delve into the similarities and differences between hanger steak and skirt steak to help you make an informed decision the next time you’re at the butcher counter.

Location and Appearance

Hanger steak, also known as “butcher’s steak” or “hanging tender,” is a long, thin cut that comes from the diaphragm of the cow. It has a distinctive curved shape and a coarse grain. Skirt steak, on the other hand, comes from the plate section of the cow, just below the ribs. It’s a flat, rectangular cut with a long, thin grain.

Texture and Flavor

Hanger steak is known for its tender and juicy texture, despite its coarse grain. It has a rich, beefy flavor with a slight tanginess. Skirt steak, while also flavorful, is a bit tougher and chewier due to its long, fibrous grain. However, its flavor is more intense and smoky, with hints of earthiness.

Cooking Methods

Both hanger steak and skirt steak are best cooked quickly over high heat. Grilling, pan-searing, or broiling are all excellent methods for these cuts. For hanger steak, aim for a medium-rare or medium doneness to preserve its tenderness. Skirt steak, being tougher, can handle a bit more cooking time and can be cooked to medium or medium-well without becoming too dry.

Marinating and Seasoning

Hanger steak and skirt steak both benefit from marinating to enhance their flavor and tenderize them further. Marinades containing acidic ingredients, such as vinegar, citrus juices, or yogurt, are particularly effective for these cuts. Seasoning with salt, pepper, garlic, and herbs is also recommended.

Pairing Suggestions

Hanger steak and skirt steak are versatile cuts that can be paired with a variety of sides and sauces. For hanger steak, consider grilled vegetables, mashed potatoes, or a creamy horseradish sauce. Skirt steak pairs well with chimichurri sauce, roasted potatoes, or a simple green salad.

Nutritional Value

Both hanger steak and skirt steak are good sources of protein, iron, and zinc. Hanger steak is slightly leaner than skirt steak, with about 150 calories per 4-ounce serving compared to 170 calories for skirt steak.

Which is Better?

Ultimately, the choice between hanger steak and skirt steak depends on your personal preferences. If you prefer a tender, juicy steak with a slightly tangy flavor, hanger steak is a great option. If you prefer a more intensely flavorful, chewier steak, skirt steak is a better choice. Both cuts offer a unique and delicious experience, so it’s worth trying them both to see which one you like best.

Frequently Asked Questions

Q: Can I substitute hanger steak for skirt steak?
A: Yes, hanger steak and skirt steak can be used interchangeably in many recipes. However, keep in mind that hanger steak is more tender and may require slightly less cooking time.

Q: Is hanger steak a good cut for grilling?
A: Yes, hanger steak is an excellent cut for grilling. Its tenderness and flavor make it a popular choice for both indoor and outdoor grilling.

Q: How do I make skirt steak tender?
A: Marinating skirt steak for several hours or overnight in an acidic marinade will help tenderize it. You can also use a meat mallet to pound the steak before cooking.

Q: What is the best way to cook hanger steak?
A: The best way to cook hanger steak is to grill, pan-sear, or broil it over high heat. Aim for a medium-rare or medium doneness to preserve its tenderness.

Q: Can I freeze hanger steak?
A: Yes, you can freeze hanger steak for up to 6 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag before freezing.