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Hanger Steak
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Hanger steak is fast becoming a popular beef cut. Why? This stringy, but tender meat offers a deep beefy flavor. Marinate overnight, and grill on the barbecue a couple minutes each side. If you can find some limes around, squeeze throw into your fajitas. Too complicated, marinate overnight, and fry 2 min. each side. Try simple, delicious, beefy hanger steak today.
Nutrition Facts: Hanger Steak
| Amount per 100 grams |
| Calories 157 |
| % Daily Value* | |
|---|---|
| Total Fat 5g | 4% |
| Saturated fat 5g | 5% |
| Polyunsaturated fat 0g | |
| Monounsaturated fat 0g | |
| Trans fat 0g | |
| Cholesterol 55mg | |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbohydrate 0g | 0% |
| Dietary fiber 0g | 0% |
| Sugar 0g | |
| Protein 28g |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 0% | Iron | 0% |
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where It’s Cut From: From the plate section of the cow (the front of the belly), it “hangs” off of the cow’s diaphragm.
Recipe:
The Best Way to Cook It: Pan-frying, grilling, broiling, roasting. Hanger steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook hanger steak. It can be stuffed, grilled, or seared.
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