RE: Have any of Y'all eaten Hanger Steak?
After looking at, and cooking a few, hanger steaks, flank steaks, and skirt steaks, it is my humble opinion that , while they may not be precisely the same cut of meat, they are sold interchangeably in any market where they may be found. Most of our cookbooks, including Lobell's Meat Book, dont even recognize the existence of any of those cuts except flank steak.
Alton Brown has a method for skirt sterak: brush the coals clean of ash on your grill, and place the steak directly on the coals - about one minute on each side. The idea being to cook it very quickly at very high heat so it wont dry out.
We like ours cut into bite size pieces, and braised with vegetables creating a very rich and tasty sauce.