Hangar/Hanger Steak (1988, 1994)

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   There are 1920 Google hits for "hanger steak" and 526 Google hits for "hangar steak."  I've been researching terms from WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS; curiously, neither is in its 25,000 terms.
   This 1990s-popular NYC dish was mentioned again in last Sunday's NEW YORK POST:

http://www.pagesix.com/nycuisine/nycfeatures/55352.htm


   This is the earliest "hangar steak" ProQuest hit:

The Washington Post (Pre-1997 Fulltext); Washington, D.C.; Feb 25, 1994; Phyllis C. Richman;

Sub Title:  [FINAL Edition]
Column Name:  TURNING TABLES
Start Page:  n23
ISSN:  01908286
Abstract:
- People who have been pining for Keyhole chili since the Arlington roadhouse closed four years ago will want to know about McNulty's, 5216 Wilson Blvd. in Arlington. Former Keyhole Inn owner Richard Reese named this one after his mother, and has hired the old Keyhole chili maker to reproduce his dense, dark, greasy and mysterious concoction. As I remember, it's so hot you probably won't need to use your furnace for awhile. Insiders order it over macaroni - it's too incendiary to eat it straight. And those with iron stomachs order it "double wet," which means with extra grease.

- One of my favorite restaurants in New York is the Park Bistro, but I've never managed to try its sibling restaurant across the street, Les Halles. Now I can try it without leaving town: Les Halles has opened a Washington branch at 1201 Pennsylvania Ave. NW. It's a French-American steakhouse with a hint of Basque country. That means American beef butchered in the French style, featuring hangar steaks (onglet), pate's and hand-cut french fries, with desserts such as almond-and-pastry-cream gateau basquaise. The chef is Jim Garrison, who opened the original Les Halles in New York, and the pastry chef is Bethany Troyer, who's worked at C. F. Folks and Occasions caterers. Les Halles is open daily noon to midnight.


   This is the earliest "hanger steak" ProQuest hit:

MOIST AND MEATY WHEN COOKED PROPERLY, SKIRT STEAK HAS A WEALTH OF FLAVOR FOR LESS MONEY THAN OTHER CUTS
Chicago Tribune (Pre-1997 Fulltext); Chicago, Ill.; Jun 19, 1988; Pierre Franey, New York Times News Service;

Sub Title:  [FINAL EDITION, NW]
Start Page:  20
ISSN:  10856706
Abstract:
The skirt steak goes by many names, including hanger steak, oyster steak and butcher steak. The last arose because butchers traditionally kept these sinewy yet exceptionally juicy and flavorful cuts for themselves.

Because skirt steak contains a lot of moisture, it should be cooked very fast over high heat to sear. Let the steak reach room temperature before broiling or grilling.

Let the cooked steak sit for several minutes before carving so the juices can settle. Cut the steak on a bias across the fibrous muscle, over a cutting board that can catch the runoff. Pour the juice back over the steak when serving, or use it in your sauce.