Are you craving the tender texture of a hanger steak? Or maybe you heard about this piece of meat but can’t get hold of it?
Don’t worry as I have you covered! Finding an alternative to hanger steak isn’t as complicated as you think.
I want to share some excellent choices, so you too can enjoy the delicious flavor with these hanger steak substitutes.
Table of contents
My Top Alternatives For A Hanger Steak
Get your shopping list ready as we delve into my top substitutes for hanger steak.
We are not foregoing any delicious flavors. I want to help with some cheaper prices too.
It’s a win-win!
Shoulder Blade Steaks
The shoulder blade steaks (or otherwise known as chuck steak) are my first reccomendation. This is because a shoulder steak contains a similar profile to that of a hanger steak.
There is a rich layer of fat but not an excessive amount. It has a strong flavor and a denser texture.
If you put a skirt steak and a hanger steak next to each other, it would be hard to tell the difference.
The skirt has the same rich grain throughout the flat muscle. This is because it is taken from the same prime cut of the hanger.
The skirt steak is also packed naturally with loads of flavor. So you don’t always need to marinade but it is worth tenderizing.
Try roasting quickly over coals for a Korean BBQ or smoking it.
The flank steak is similar in taste to a hanger steak but different in texture. It is wider and thicker with fewer grains. This means that although the taste is comparatively similar to a hanger, the texture isn’t.
The best way to prepare flank steaks is by marinating and smoking them for 3-4 hours.
This will enhance the flavor and give it less of a chewier texture.
I thought I would add a non-beef substitute for you vegetarians that are still chasing a meaty flavor. There are many tofu steak replication products out there and trust me, they are delicious.
Tofu has a naturally meaty texture that soaks up whatever flavors you use. You need to try and replicate a high-fat content with some olive oil or garlic butter.
Serve straight off the grill and season thoroughly for a beefy-tasting steak. You want to try and incorporate umami flavors.
I like to marinate with some light soy sauce and chili. Don’t knock it until you’ve tried it!
The tri-tip is taken from the bottom sirloin which is located on the lower-back region of the cow. This cut of meat is sometimes mistaken for a hanger steak.
There is a triangular portion hence the name “tri”. It contains a large layer of fat and connective tissue within the proteins.
It is best to smoke or roast this whole and then cut it into individual steaks. It is a great substitute for a hanger steak due to its being similar in size and taste.
It contains more fat than a hanger steak so it needs plenty of time for it to render down.
See our smoked tri tip recipe here
What Is A Hanger Steak?
You might be asking yourself what exactly is a hanger steak. The cuts of meat are taken from the hanging abdominal muscles of the cow which are ‘hanging’.
The prime cut of meat that the hanging steak comes from is known as the ‘plate’. Known as the butcher’s steak because it was usually prized and taken by them.
Due to the rich flavor and finer grain muscle fibers. Access to flank steak can be hard to obtain due to a lack of availability. It also is more expensive than other traditional cuts of beef.
Try your local specialty butchers for a tender piece of hanger steak.
What does A Hanger Steak Taste Like?
A hanger steak gives you delicious and popular choices for your recipes. It contains lean muscle with a rich grain.
It has a natural beef flavor and low-fat content. There will be some connective tissue on top of the short meat fibers of the meat.
Use a sharp knife or ask your butcher to trim excess silver skin and connective tissue.
What Is The Best Way To Cook A Hanger Steak?
The best way to cook a hanger steak is quick searing on a cast iron skillet or smoking it.
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
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