Meat

Hanger

Beef hanger steak (onglet) hangs from the diaphragm near the plate—a single muscle with a central sinew, intensely beefy and best cooked rare to medium-rare. Butchers once kept it for themselves; it is now a bistro favourite. Grain is coarse; slice thin against it after resting. Remove the sinew if not already done, season simply, sear hard in a hot pan or grill, and rest. Do not cook well-done—the cut turns tough. Pair with shallot sauces, chimichurri, or mustard.