This chart shows all of the cuts of beef for the many types of steaks.

The Hanger Steak is a thick strip of meat from the underside of the cow. It hangs between the rib and the loin. (guessing that’s where Hanger come from) It is part of the diaphragm and, it is another steak that is tough but loaded with flavor. The hanger steak is also used for a fajita dish.
To make tenderize a Hanger steak it needs to be marinated overnight or even 2 nights. Best if cooked rare to medium rare, try not to over cook and it will be fantastic. It is broad grilling surface holds on to marinade nicely. It also has similar texture and flavor to the Flank and Skirt steak.

Also Known As: Hanging Tenderloin, Hanging Tender, Butcher’s Steak, Onglet, Butcher’s Tenderloin