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Name Variations Edit
- beef onglet
- beef hanger
- hanger steak
About beef plate Edit
The beef plate (or onglet) also known as hanger steak is a thick narrow piece of meat from the underside of the beef. It hangs between the rib and the loin; that is why it got the name of hanger. It is part of the diaphragm muscle and it has a flavorful taste similar to skirt steak but it can be dangerous if not prepared correctly. The beef onglet steak has a rough texture and it is suitable for numerous dishes such as fajitas or bulgogi. There are numerous methods to prepare the hanger steak, although it generally has a tendency to dry out and to get rough when it is exposed to dry heat. Before grilling and broiling it is recommended to use a marinade to keep it moist. In order to marinade hanger steak, one has to place it in an acid-resistant container and add the marinades such as lemon juice, wine or vinegar; then cover and marinate in the refrigerator for six hours or overnight. Beef onglet is available is butcher shops or in grocery stores, where is usually sold already cut up and packaged.