Also known as a 'hanging tender' this specialty grass fed cut is beginning to gain popularity for being a rich and flavorful cut of meat. Somewhat similar in appearance and cooking method to the more well known flank steak, hanger steaks are great grilled, broiled, or sautéed. For best results, we recommend a marinade to tenderize and highlight the great flavor, as well as being sure to cut against the muscle grain! (Note - the muscle grain on this great steak runs at a 45 degree angle, rather than the end-to-end that we're usually used to. Take note and care when slicing, you'll be glad you did).

Ingredients: vegetable oil, dijon mustard, pepper, red wine, garlic, salt.