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How to cook "hanging tenders"?

Picked a up different cut of beef at the restaurant depot called hanging tenders.  Does anyone have suggestions on how to cook. (direct/indirect, raised grid or not, grid temps and time). 


  • BENTEBENTE Posts: 8,337
    i love the hanger steak!! go direct and slice the opposite direction you think. there is a really nasty tendon running down the middle of the ones you get at rd. seperate the hanger in two. and remove that tendon. i usually buy them from rd and trim them heavily. then keep all scraps for maiking hanger steak chili.

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Little StevenLittle Steven Posts: 28,817
    edited January 2013
    Agree with Terry. You can cook with the cartilege/tendon in and remove it after or take it out before. It is very similar to skirt and flap in flavour and texture. Hot and fast


    Caledon, ON


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