On Wed, 23 Feb 2011 18:00:35 -0800 (PST), spamtrap1888
> wrote:

> Mexican joints are supposed to use skirt steak or flap meat. Flank
> steaks broil up nicely if you cut them in thin strips across the grain
> -- which you should do for all these cuts, including hanger steak.

My experience with hanger isn't like that. There's a gristle thingie
to take out of the center, but after that's gone it's really tender.

--

Today's mighty oak is just yesterday's nut that held its ground.