A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. In French, called an "onglet."
Food & Wines
Hanger Steak
A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. In French, called an "onglet."
There are so many wines and so many foods to choose from; so how do you know what to pick? In the Classicwines Food and Wine Pairing Section we want to help you find new recipes and give you general guidelines on what wine could work with that recipe. The truth is part, of the fun is experimenting with different wines to see what you like. Eat, drink, learn what you can, and share with us what works.
