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The real difference between flank steak and hanger steak
Steak lovers rejoice! There’s nothing quite like sinking your teeth into a juicy, flavorful piece of beef. But not all steaks are created equal. In fact, there are some key differences between two popular cuts: flank steak and sirloin. Understanding these differences can help you make informed choices when it comes to cooking and enjoying these delicious meats.
An Introduction to Flank Steak and Hanger Steak
Let’s start by getting to know these two cuts of beef. Flank steak comes from the lower chest or abdomen of a cow. It is a flat steak that tends to cook quickly due to its thinness. This makes it perfect for grilling, especially over high heat. Flank steak is often used in Mexican fajitas and Chinese stir-fry recipes because it readily absorbs marinades and offers a deliciously tender texture.
On the other hand, hanger steak comes from the diaphragm of the cow, specifically the lower belly. Like flank steak, hanger steak is a flat cut of meat. It is known for its tenderness and juiciness, reminiscent of the highly sought-after filet mignon. Hanger steak has gained popularity in recent years due to its rich beef flavor and more affordable price compared to other premium cuts.
The key differences
While both flank steak and hanger steak share some similarities, there are distinct characteristics that set them apart.
One key difference is where the steaks come from. Flank steak comes from the lower chest or abdomen, while hanger steak comes from the diaphragm, specifically the lower abdomen.
In terms of texture, flank steak is known for its lean and slightly chewy nature. It contains long muscle fibers that can make it tough if overcooked. To ensure tenderness, it is best to slice flank steak against the grain when serving.
Hanger steak, on the other hand, is incredibly tender and juicy. It has a texture that rivals that of filet mignon, making it a delightful choice for steak lovers. It should be noted, however, that hanger steak can become tough if not cooked properly, so it is important to follow proper cooking techniques.
Choosing the right cut for your dish
When it comes to choosing between flank steak and hanger steak, personal preference and the specific recipe come into play.
Flank steak is often the first choice for dishes such as London broil, where it is traditionally used. Its thinness and ability to absorb marinades make it ideal for recipes that call for stuffing or rolling the steak. Flank steak’s robust flavor and slightly chewy texture lend themselves to bold and hearty preparations.
Once an overlooked cut, hanger steak has gained popularity due to its affordability and exquisite flavor. It is a versatile cut that can be cooked to perfection with the right marinade and a hot cooking surface. Its tenderness and succulence make it a fantastic option for those seeking an elevated steak experience without breaking the bank.
Bottom Line
In the world of steaks, flank steak and hanger steak each offer their own unique attributes. Flank steak’s lean and tough nature, coupled with its ability to absorb flavors, makes it a staple in many cuisines. Hangar steak, with its tenderness and rich, beefy flavor, has emerged as a more accessible alternative to premium cuts.
Whether you prefer the boldness of flank steak or the succulence of hanger steak, both cuts offer delicious options for steak lovers. Experimenting with different recipes and cooking techniques can help you unlock the full potential of these lesser-known, but equally delicious, flat-roast steaks.
So the next time you’re in the mood for a delicious steak, consider the real difference between flank steak and hanger steak. Your taste buds will thank you for the flavorful journey you take with either of these delicious cuts of beef.
FAQS
What is the main difference between flank steak and sirloin steak?
The main difference is where the steaks come from. Flank steak comes from the lower chest or abdomen, while hanger steak comes from the diaphragm, specifically the lower abdomen.
What is the difference in texture between flank steak and hanger steak?
Flank steak has a lean and slightly chewy texture due to its long muscle fibers. Hanger steak, on the other hand, is incredibly tender and juicy, similar in texture to filet mignon.
Can both flank steak and hanger steak be tough if overcooked?
Yes, both cuts can become tough when overcooked. It is important to slice flank steak against the grain and cook hanger steak properly to ensure tenderness.
Which cut is better for grilling?
Flank steak is great for grilling because of its thinness and ability to cook quickly. Its lean nature and ability to absorb marinades make it a popular choice for grilling enthusiasts.
What are some popular dishes that call for flank steak?
Flank steak is often used in Mexican fajitas and Chinese stir-fry recipes. It is also a traditional choice for dishes like London broil and works well in recipes that call for stuffing or rolling a steak.
Why has hanger steak become so popular in recent years?
Hanger steak has become more popular due to its lower price compared to other premium cuts of beef. Its rich beef flavor and tender texture have made it a sought-after option for steak lovers looking for a more affordable yet delicious choice.