Angel and I were in New Orleans for a couple of days last week and found a great little restaurant in the Warehouse District called La Boca. I had the Cenrto de Entrana which turned out to be a Hanger Steak. Now I've never had a Hanger Steak before so I started doing some research on it and found out the Hanger Steak is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly.
I've not been able to find that cut here on the Gulf Coast but have asked several butchers to be on the look out for it and to let me know when they find it.
I just wanted to know if any of you have been cooking Hangers and if you have, what receipe you use? Do you use a cast iron pan to sear it? Any help would be appreciated.