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Hanging Tender

Hanging Tender with truffle butter

The Hanging Tender comes from and actually hangs from the diaphragm of the cow and is separated from the tougher outer skirt steak. It is sometimes known as “butcher’s steak” because butchers would often keep it for themselves due to it’s superior flavor.
The Hanging Tender is also known as Butcher’s Steak, Hanging Tender, Onglet (French), Lombatello (Italian). 
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. 
The Hanger Steak is generally cooked or grilled quickly on high heat and served medium rare. Slice against the grain before serving.


Preparation of the Hanging Tender:
  • Bring the steak to room temperature about 30 minutes.
  • Season both sides generously with salt and pepper.
  • Grill the steak for 6-7 minutes over high heat, flip and cook for another 6-7 minutes for medium rare. 
  • Let the steak rest for 5 minutes.
  • Slice across the grain and serve with truffle butter. 
 
 
 
30.03.2016
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Piazza Floriani, 1
I - 39030 Valdaora (BZ)
Phone +39 0474 496216
 
 
Piazza Floriani, 1 I - 39030 Valdaora (BZ)
Phone +39 0474 496216
 
 
 
 
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