Hanger Steak
/One of our favorite dishes at M’tucci’s, which has been on the menu since day #1, is the Harris Ranch Hanger Steak. The cut is rarely seen in supermarkets, so it’s not as well known in the U.S. as it is in Europe. In Italy, it’s known as lombatello. At a French bistro it’s on the menu as onglet and is usually the cut used for steak frites. In the U.S. it’s been called the “butcher steak” because butchers used to keep the tender and flavorful cut for themselves.
Located between the rib and the loin where it supports the diaphragm, it is a supporting muscle, rather than an active muscle. Because of this, hanger steaks are more tender than the other flat steaks, such as flank or skirt.
“When we first opened, I thought we would have a seasonal steak on the menu, a bistecca stagione,” said Company President John Haas, who was the original chef at M’tucci’s Italian. “We started with the Hanger Steak and it was very popular, and it has never left the menu.”
“Boutique meat processors have approached us about providing our meat and when we tell them how much hanger steak we need every week, they say ‘we can’t do that’. You don’t often see it at other restaurants, since it requires special trimming and it should be marinated and cooked carefully, usually medium rare. Anything much beyond medium and the cut starts to get tough. It will never leave our menu, because in today’s meat market, you can’t find a cut that is as consistently good and has such great value.”
Recently, I spoke with two guests who are regulars at M’tucci’s Moderno. While they were waiting for their hanger steak orders, they told me they order it every time they visit.
“In my previous career I worked in the Caribbean Basin and we used to visit Puerto Rico where we would always have dinner at The Palms. It’s very, very highly rated and it’s super expensive. A steak can be $300 there, but your Hanger Steak is comparable to the steak at The Palms,” said Claudia Clay, who was dining with her husband Keegan. She mentioned that they often visit a local well-known steak house and that, “while their steaks are good, your hanger steak supersedes all of their steaks.”
“The Hanger Steak is one of my go-to dishes because it’s an umami bomb! It’s a really beefy cut that really overdelivers,” said M’tucci’s Company Chef Shawn Cronin.
You’ll find the Hanger Steak as a lunch or dinner entree at all M’tucci’s, plus you can order it as an add-on to any salad. Also, it is available as an add-on to Pasta dalla Forma at M’tucci’s Italian.
ICYMI - Changes to M’tucci’s Social Media
We now have one Instagram feed, called M’tucci’s Restaurants, which will feature company news and videos of our team and guests. There will not be posts for each location on Instagram. Follow us on Instagram: @mtuccis_restaurants
There is a Facebook page for each M’tucci’s location. This is where you will find Live Music schedules, Weekend Specials and the occasional bit of news about our restaurants.
TikTok
Fun videos posted every week for the single account: mtuccis
YouTube
More than 80 videos showing cocktails, cooking demonstrations and the M’tucci’s on Monday segment that airs every other week on KRQE’s New Mexico Living program. Watch the videos and subscribe to the channel by clicking this link.
M’tucci’s Catering
M’tucci’s Catering will continue to have an Instagram feed: @mtuccis_catering and a Facebook page: MtuccisCatering
Coming Soon
M’tucci’s Bar Roma opening in Nob Hill in April (watch this space for the Opening Day).
Special April Dinners at M’tucci’s - Reservations Required - Details Coming Soon
April 5: La Cumbre Beer Dinner at M’tucci’s Twenty-Five
April 6: Hollow Spirits Cocktail Dinner at M’tucci’s Moderno
April 7: Sheehan Wine Dinner at M’tucci’s Italian
Weekend Specials
M’tucci’s Italian
Ravioli - Seafood Ricotta filling, Sautéed Pink Shrimp, Bay Scallops, Cockle Clams, Greens, Cherry Tomatoes, Lemon Cream Sauce topped with Bacon and Roasted Red Bell Pepper Bread Crumbs $27
Cut of the Day -24oz Hand Cut Bone-In Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $38
Pan Seared Barramundi: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29
Braise - Achiote Braised Sackett Farms Pork Wrapped in a Banana Leaf: Creamy Spring Pea Risotto, Sun-Dried Tomato, Carrot & Corn, Garnished with Micro Greens and Shaved Parmesan $27
Weekend Cocktail
Daiquiri Ruse: Don Q Grand Añejo Rum, Giffard Rhubarb Liqueur, Fresh Lime Juice, Cane Sugar
M’tucci’s Moderno
Cut of the Day 24 oz Hand-cut Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39
Pan Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $23
Frutti di Mare: Clams, Baby Scallops, Pink Shrimp, Spicy Marinara, Fresh Fettuccine Pasta $27
Weekend Cocktail
Up to my Knees in Bees - Lockpick Gin, St. Germain, Fresh Lemon Juice, Honey Simple Syrup, Grapefruit Bitters, Torched Fresh Rosemary
Up to my knees in bees @ m’tucci’s moderno
M’tucci’s Twenty-Five
Salmon Picatta: Pan-Seared Salmon, Garlic Whipped Potatoes, Broccolini, Tomatoes, Scallions, Lobster Cream Sauce with a Feta Garnish $24
24 oz Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $39
Pan-Seared White Bass: Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $32
Weekend Cocktail
American Pimm’s - Jameson’s Orange, Cocchi Americano, Pimm’s, Fresh Lemon Juice, Honey topped with Tiki Allspice Bitters.
Live Music for March at M’tucci’s Twenty-Five and M’tucci’s Moderno
Thursdays @ 6:30 & Fridays @ 7:00
M’tucci’s Italian has soft cello or violin dinner music every Thursday night.
3/11
Melissa Rios @ Moderno
3/17
Amy Faithe @ 25
Jason Seel @ Moderno
3/18
Lani Nash @ Moderno
3/24
Eryn Bent @ 25
Melissa Rios @ Moderno
3/25
Kirk Matthews @ Moderno
3/31
John Martinez @ Moderno
Austin Van @ 25
Thanks for reading. See you next Friday. Ciao
