Hanger steak is a cut of beef steak that is known for its flavor and tenderness. It is also referred to as butchers steak, hanging tenderloin, skirt, or onglet. The hanger steak is taken from the plate, which is the upper belly of the animal. It is a flat V-shaped cut that hangs just below the animals diaphragm, giving it its name. The hanger steak is part of a category of beef known as the flat steaks, which also includes the flank and skirt steaks. It is often marinated and grilled and is popular in highly seasoned dishes like tacos and with robust sauces like chimichurri. Hanger steak has full, deep, beefy flavor and is similar in taste to its cousins skirt steak and flank steak, with slightly more marbling than those cuts for a bit more richness. Although it is no longer the secret bargain it once was, hanger steak is still a good value and is typically much less expensive than cuts like strip, rib, and tenderloin despite being as tender and flavorful.