Probably one of the “lessor” known steaks, but prized for its great flavor, is the Hanger Steak.
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometimes known as “butcher’s steak” because butchers would often keep it for themselves rather than offer it for sale.
Place hanger steaks in a shallow baking dish or plate and rub with olive oil. Add peppercorns, garlic cloves,rosemary and 1 tablespoon salt and rub until seasonings are evenly coating surface of steak. Transfer to a plastic zipper-lock bag and seal, squeezing out as much air as possible. Refrigerate for at least 2 hours and up to overnight.
desired, and grill steak on a sear burner or over high heat 4-5 minutes per side and continue grilling and
turning steak frequently until internal
temperature is 130 for medium rare. Remove from heat, cover with foil and let rest 5-10 minutes before serving. Slice against the grain and serve immediately.