This cut may not be a pretty one, but it more than makes up for its looks with its rich, beefy flavor. Also called hanging
tender steak or Onglet (in French), it is a favorite cut of French bistros. For best results, cook it quickly: sear, grill, or broil it.
This cut could be used as a substitute for skirt steak in some recipes, such as Citrus-Rubbed Skirt Steak or Miso-Marinated Skirt Steak.