Didn't know what a "hanging tender" was so I had to look it up on the Wiki.
Never cooked one myself but for anyone wondering what exactly it is...
"A hanger steak
is a cut of beef steak
which is said to "hang" from the diaphragm
of the steer
(Anatomically the diaphragm is one muscle, but it is commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful due to its proximity to the kidneys, and the outer skirt steak
which is composed of tougher muscle within the diaphragm.) The hanger is attached to the last rib and the spine near the kidneys. It resembles flank steak
, and is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The hanger steak is not particularly tender, but has a lot of flavor, and is best marinated and cooked quickly over high heat (grilled
) and served rare or medium-rare
, to avoid toughness. Chefs with experience preparing beef kidneys report that the hanger steak's aroma preserves a trace of kidney.
There is only one hanger steak per animal, and the entire cut typically weighs about 1 to 1.5 lbs (450 to 675g). It is prized for its flavor, and was sometimes known as "butcher's steak" because butchers
would often keep it for themselves rather than offer it for sale."
Make sure to keep us updated on how you do it, I'd be really interested.