I love hangar steak. It has that deep, bloody, organ meat flavor that I absolutely adore. I have served it on my menus as "Steak Frites" and people love it. You are correct that it does require an elevated level of expertise to pull off a hangar steak. That expertise begins when cleaning and trimming. You have a vein of tough muscle running through the middle and not in a straight line. If you don't remove that (as I have had the misfortune of running into at some resto's) The diner will have a shoe leather tough piece of hangar steak. I prefer to offer it with a good char on it to accentuate the organ meat flavor. I break from tradition though by saucing with a nice red wine demi glace that goes very well with the steak and the frites.
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(that's the sound of me drooling)
I have served it on my menus as "Steak Frites" and people love it. You are correct that it does require an elevated level of expertise to pull off a hangar steak. That expertise begins when cleaning and trimming. You have a vein of tough muscle running through the middle and not in a straight line. If you don't remove that (as I have had the misfortune of running into at some resto's) The diner will have a shoe leather tough piece of hangar steak. I prefer to offer it with a good char on it to accentuate the organ meat flavor. I break from tradition though by saucing with a nice red wine demi glace that goes very well with the steak and the frites.