The Hanger Steak, is a cut of beef from the "plate" section of the steer or heifer, butchers with their knowledge understood that this cut is tender and kept it for themselves, hence it was commonly called "butcher's steak."
Because it is from the plate section, it is mistakenly called "flap meat" or "skirt steak" but if you aren't a beef aficionado then you can mistakenly refer to this cut as such, yours truly is no butcher, so there you go, hey we are learning together as foodies. Restaurants sometimes offer this cut and call it "bistro steak."
In Mexican cuisine, the hangar is used as filling for tortillas, simply salted and peppered, and grilled over hot coals and cooked rare to medium rare to retain its tenderness and always cut across the grain for tender bites.
In some regions in the United States, the hanger is sold in abundance, while certain parts might have it displayed in the supermarket sparingly. Generally weighing at 1 to 1.5 pounds, you can purchase a whole hanger to grill at home. Marinating this cut is key to retain tenderness, soy sauce, garlic and ginger, sherry wine, vinegar, sugar, and any citrus like lemons or lime, maybe some tangerines even.
In Filipino cooking, much like Mexican and South American, we utilize a lot of the same ingredients. I once bought hanger, and seasoned it with apple cider vinegar, salt and pepper and lots of garlic. Due to the acidity of the vinegar it cooked the meat, though not heat from fire. Once over the hot coals, I just seared the outsides and it was good to go. I served it with white rice, and friends loved it, again cut across the grain and not with the grain.
So there you have a little info an the "hanger" and where it comes from, isn't blogs great? Not too long to bore you, but just enough info to get you going. Recapping, the hanger steak comes from the plate section much like the "skirt steak" but is much more flavorful and tender. If you have a friendly butcher in your market, ask him some questions about different cuts of beef, most butchers love it when we ask them questions, why? Because they are so into cutting meat and not talking to anyone, they'll feel special. Because they are.