I cooked a hanger steak for the first time. The local korean/spanish grocery had it in a cryo-vaked package (I don't like these packages because you're buying a lot of water and/blood) for $2 a pound. I trimmed and cooked it simple, i.e., salt and pepper rub, seared in cast iron pan threw it in the oven til medium rare.
I love this cut of meat. Not sure why it is not more available or people make more use of it. the steak was so soft my wife and kits were cutting it with a folk. It had a texture that reminded me of a proper BBQ brisket. Just excellent flavor was well, very beefy with a slight livery finish.