Hanger Steak Nutrition Facts

Calories, fat, protein, and carbohydrate values for Hanger Steak.


There are 190 calories in Hanger Steak.


Nutrition Facts
Hanger Steak
Serving Size:


oz (85 grams)

Amount Per Serving
Calories from Fat 85
Calories 190

% Daily Value*

Total Fat 9.5 grams

Saturated Fat 3.1 grams

Trans Fat 0.4 grams
Polyunsaturated Fat 0.4 grams
Monounsaturated Fat 3.9 grams

Cholesterol 77 milligrams

Sodium 53 milligrams

Potassium 265 milligrams

Total Carbohydrates 0 grams

Dietary Fiber 0 grams

Sugars 0 grams
Protein 26 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Meat / Poultry / Seafood > Unprepared / Unprocessed > Beef > Retail Cuts > Short Loin > Hanger Steaks / Hanging Tenders

How long would it take to burn off 190 KCal?
Walking (3mph) 51 minutes
Running (6mph) 18 minutes
Bicycling (10mph) 26 minutes
Values estimated based on person weighing 140 lbs.

Is hanger steak a good cut of meat?

Is hanger steak a good cut? Yes, Hanger steak is extremely tender and packed with flavor because the muscle it’s cut from does very little work.

Is there another name for hanger steak?

Hanger Steak (aka Butcher’s Steak, Butcher’s cut, Hanging Tenderloin or Onglet in French.)

Is skirt steak the same as hanger steak?

Quick Summary. Skirt steak and hanger steak have quite a few differences even though they are cut from almost the same part of the cow. For example, a skirt steak is a hard-working muscle, so this cut is a bit tough and chewy, but a hanger steak is a muscle that is barely used, making it more tender.

What is hanger steak best for?

Skirt steaks usually do well with some tenderizing efforts, like preparing the cut with a meat tenderizer and marinade. Rather than eat it on its own, a skirt steak is a good choice for fajitas, steak tacos, or steak sandwiches. Hangers, on the other hand, are tender enough to make the star of your meal.

Is Flat Iron Steak same as hanger steak?

Flat iron steak is a part of the chuck cut, which comes from the shoulder area of a cow. It’s also known by many other names, like flank steak, hanger steak, or skirt steak, but those are actually separate (albeit similar) cuts of beef.

Why is my hanger steak chewy?

Because of the coarse texture and amount of grain, hanger steak becomes tough and chewy when overcooked. Ideally, use a meat thermometer and cook the meat to approximately 60-65°C. Because these steaks are quite thin, they require high heat in order to develop a nice char/sear without overcooking.

Are London broil and flank steak the same thing?

Differences Between Flank Steak and London Broil

The flank steak is cut from the lower section of the cow or the abdominal muscles. The area is usually the succulent loin, but it’s before the muscular sinews of the round. The London broil, on the other hand, is a beef dish that is made from boiling marinated beef.

How do you tenderize hanger steak?

Unlike flank and skirt steak, hanger steak does not require an acid marinade to tenderize, but benefits from marinating in a little olive oil and herbs. Rub the steak with oil, garlic and chopped herbs, wrap in plastic wrap and let it set in the fridge for a few hours or overnight.