The Hanger steak is also referred to as an Onglet and is THE most flavourful cut of meat from the animal. It comes from the plate which is in the lower belly and hangs inside the diaphragm. The hanger steak is generally 2-3 cm thick and is so tender when cooked to medium or med rare. We like to cook this steak on the grill nice and quickly with high heat over lump wood charcoal or even wood ember. The Hanger cooks great as a Dirty Steak – cooked on the lumpwood charcoal (don’t use briquettes!). Get some herb butter on there or a little Moo Mami rub sprinkled as you cook to maximise that crust. Serve with a fresh salad and some warm bread and your a hero! We made hanger steak tacos with blue cheese and shiitake mushrooms…BoooM!
Check out our Moo Mami seasoning here: https://www.angusandoink.com/shop/moo-mami-grilling-powder/
We’re cooking on ther Thuros T2 Table top grill: https://www.angusandoink.com/shop/thuros-t1-tabletop-grill/