- 1). Lay the hanger steak onto a cutting board with the central strip of gristle facing up.
- 2). Cut along the length of the gristle on both sides with a clean swipe of your boning knife.
- 3). Discard the center piece of gristle to have two steaks weighing about 8 oz each.
- 4). Cook the steaks using your favorite cooking method you would use for another thin, tough cut like skirt steak.
- 5). Slice each cooked steak into medallions across the grain to serve.
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