Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Aug 14, 2007 08:18 PM

ISO Hanger or Flatiron Steak from a Meat Cutter

I had a great Strip Steak last night. What made it so good was it had a hint of beef liver flavor. I have done some reading today on Chowhound, and other places, and confirmed that I am not nuts. Based on what I read I am now looking for a good meat cutter who will hand over a hanger or flatiron steak (which I have never had before) rather than take it home for themself. I believe I will have a better chance of having that "true" beef flavor from a steak. From what I read this might also be the best cut to grind, sear over a very hot grill, and eat medium-rare as a burger.

The Hanger steak

  1. Click to Upload a photo (10 MB limit)
  1. Marconda's Meat Market at the Farmers' Market, Third and Fairfax, always has flatiron steaks.They are not terribly expensive. It is one of the few places where I have seen them on a regular basis. The beef is the Piedmontese breed raised in Montana, and it is excellent.

    1. Is Hanger Steak the same as Skirt Steak? Skirt is everywhere.

      1 Reply
      1. re: Burger Boy

        From the Wiki link in the op -- Wiki states that, A hanger steak "hangs" from the diaphragm of the steer. The diaphragm itself is a tougher muscle, comprising the outer skirt steak. The hanger is attached to the last rib and the kidney. It resembles flank steak, is very tender, and has an intense flavor. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney. There is only one hanger steak per animal.

        Burger Boy, click the wiki link above, you gotta see the picture of this steak.

      2. Marconda's has great meats, but they don't stock Hanger Steak. At the other end of the market, Huntington Meats does have Hanger Steak, but it's frozen. If I remember last time I got some there, it was already trimmed in the cryovac wrapper. Otherwise, you need to trim off two steaks from either side of the central membrane. Cook over a hot fire until medium rare, let rest at least five minutes, and cut against the grain. Great flavor, tender, very beefy. Overcooking makes it tough, so the bigger the steak you can find the better, as the smaller ones are easy to overcook.

        1 Reply
        1. re: bluebandit

          You are correct. They do not stock hangersteak, but they had flatiron steak this morning when I was there. I believe it has been there every week when I go for the last year or so.

        2. Maybe you could find it in a Mexican supermarket or grocery. Fajitas is traditionally made from skirt steak.

          2 Replies
          1. re: mlgb

            Yes, but skirt steak is definitely not the same as flatiron or hangar. It is very thin, whereas flatiron is about 1/2" thick at least.

            1. re: Chowpatty

              And a flatiron steak isn't the same as a hanger, either. It's part of a blade chuck roast.

          2. Trader Joes carried hanger steaks in their "Iowa Grass Fed Beef" line for a while but stopped doing so. Hanger steaks are very hard to find, I have heard it is because restaurants tend to snap them up. They are both tender and flavorful. I once did grind one up for burger, tasted great, but what a waste as they are so hard to find.

            1 Reply
            1. re: ebethsdad

              I could have swear that TJ still carries them, but not under the Iowa Grass Fed, just the regular 'Angus'. It's probably worth calling the local TJ's and find out if they have it.

              I actually don't care for the 'livery' taste. Had it at Bouchon LV a while back.