Hanger vs Skirt Steak – Skirt steak and Hanger steak are tasty, tender and under-utilized cuts of beef. They are two cuts of meat you need to get from your butcher. It is doubtful that it will be in a package in a refrigerated case with the strip steaks and ground beef.
Hanger steaks are somewhat small and you only get one per cow, unlike skirt steaks, of which there are two per cow. They come from the same part of the cow. Hanger steaks are thicker than skirt steaks, but only measure about 6-7 inches long. Skirt steaks are longer, thinner pieces of meat. Skirt steaks can be up to 2 feet long and are about 3 to 4 inches across if they have been trimmed. Hanger steak may be labeled butcher’s steak or bistro cut.
Hanger vs Skirt Steak – Aside from their locations on the cow, the big differences between skirt and hanger steaks have to do with the shape and amount meat that you get from each of these two cuts. In most cases, whole skirt steaks will weigh about two pounds. Hanger steaks weight significantly less. You can use your favorite meat marinade for either cut of beef.
Grilled Skirt Steak Recipe
Prep Time: 15 minutes Cook Time: 10 minutes
- 1/4 cup canola oil
- 1/4 cup Meat Seasoning*
- 2 tablespoons garlic, chopped
- Zest of one lemon
- 2 tablespoons lemon juice, fresh
- 2 pounds skirt steak, trimmed or Hanger Steak
*Meat Seasoning – Makes about 1/4 cup
- 2 tablespoons freshly ground black pepper
- 1 tablespoon salt
- one teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- one-half teaspoon granulated onion powder
- 1/2 teaspoon granulated garlic powder
- 1/4 teaspoon ground cumin
In a small bowl, stir together the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin. The seasoning can be stored in a zipped plastic bag in a cool, dark place, lasting for up to 1 month.
For the Steak(s):
- In a small bowl, mix together the oil, meat seasoning, garlic, and lemon juice. Rub the mixture on both sides of the meat, making sure to work it into the meat.
- Let the meat marinate at room temperature for at least 30 minutes but no longer than 45 minutes.
- Prepare a hot fire in a charcoal or gas grill.
Grilling a Skirt Steak – Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. When the thermometer registers 125ºF for medium rare or 135ºF for medium. Let the skirt steaks rest for 5 minutes before slicing to serve.
Grilling a Hanger Steak – prepare a grill for high heat. Wipe off excess marinade, then season meat on both sides generously with salt and pepper. Grill over hot coals uncovered, 2 to 3 minutes a side until a thermometer registers 125º F for medium rare or 135º F for medium. Transfer meat to a board to let it rest for 10 minutes before slicing against the grain.