Can anyone tell me the difference, in terms of taste, texture and cut, between flank and hanger steaks. I have heard from some that they are one in the same, but others insist that they are in fact very different. I am looking for some insight to set the record straight (actually, I am getting married in a few months, and we want to have some type of beef, but both me and my fiance are tired of seeing filet on every wedding menu. Flank and hanger are two of the leading contenders). Thanks.