On Hanger Steak.....

    If your not already acquainted with hanger steak i suggest that you do so as soon as possible. Its an underrated cut of meat that packs flavor and texture. Hanger steaks are cut from the muscle on the inside of the beef carcass, attached to the last rib, diaphragm and kidney. Aesthetically  it looks like its "hanging" from the diaphragm, thus the source of the steaks name. The steaks for the most part tend to be fairly lean, though this varies from cow to cow depending on their fat content.
    Though hanger steak is known for its great deal of flavor, if not properly prepared it can be very tough. You never want to cook the meat more than medium; anything after that will result in a chewier  product. I would also recommend serving the steak in thin slices after it has been cooked. It serves itself well to many cooking techniques , my favorite  of which is grilling. I normally marinate the meat over night in garlic, onions, olive oil and a little vinegar. The following day I'll grill it and serve it with a chimichurri, summer tomato salsa, or with some chopped onions in lime juice and cilantro.
    Heres a picture of a special i made the other day at the Atrio. Grilled Hanger Steak, with crispy potatoes tossed in a watercress pesto, roasted chanterelles and pickled onions.