A thick boneless beef cut weighing 1 to 2 pounds that hangs between the rib and the short loin and connects to and supports the diaphragm. It's flavorful like skirt steak and, though a bit more tender, still requires careful preparation. Typically, hanger steaks are marinated before being cooked at a high, dry heat to a temperature of rare to medium rare. In the United States this cut is also known as butcher's steak (because butchers would save this tasty, unknown cut for themselves) and hanging tender; in France it's known as onglet.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.