Also known as
Hanger is also known as butcher’s steak & skirt is also known as Romanian tenderloin, Philadelphia steak & Arrachera (taco steak)
There is only one hanger per animal and two skirts. The hanger ‘hangs’ from the last rib and the skirts sits, just below the ribs. They both pack outstanding flavour, although if not treated properly they can be a little tough.
What to Look For when buying Hanger and Skirt Steak
The hanger and skirt have similar textures, thready and grainy. The hanger is thicker than skirt steak and normally more tender and juicy. Look for a piece with a good amount of marbling, a good red colour and firm to touch.
Best Cooking Method
Hanger and skirt will do best grilled or pan-fried on high heat.
4 150gm Skirt Steaks
30ml olive oil
1 fresh ciabatta loaf
80gm rocket leaves
150gm grilled eggplant
150gm roasted capsicum
6 ea large bocconcini, sliced
Salt & pepper
Prepare steaks by removing from fridge and gently flattening with a meat mallet or rolling pin, then slightly score the steaks with a sharp knife diagonally both ways on each side. Set aside until ready to cook.
Slice ciabatta in half lengthways to create a top and bottom pieces. Drizzle olive oil and sprinkle ciabatta with olive oil and gently warm in 150c oven. You do not want ciabatta toasted.
While ciabatta is warming in oven preheat barbeque until hot. Drizzle olive oil over both sides of steak and season with salt and pepper. When barbeque reaches temperature cook steaks to desired doneness and set aside to rest, while keeping warm.
While steaks are resting arrange place base of ciabatta loaf on chopping board and spread half the pesto evenly. Start layering the rocket, eggplant and roasted capsicum on top of pesto. Add steak and arrange sliced bocconcini on top. Sprinkle some salt & pepper over steak and then spread the remaining pesto on the top of half ciabatta to complete.
Slice ciabatta loaf evenly and serve with fries