Beef, Hanger Steak

Hanger steak is a long, flat, flavorful cut of beef from the cow's upper belly, or plate, that's located between the ribs and loin, just below the diaphragm.

The muscle in this are doesn't do much work, so the meat has minimal marbling but is full of favor. 

Hanger steak is similar to flank and skirt steaks, but more tender. It's also known as butcher's steak, hanging tenderloin, or onglet.

It's best cooked to medium rare and allowed to rest before serving. It goes great on the grill and takes well to marinades.