When shopping for hanger steak to make the Moroccan-Spiced Roasted Hanger Steak with Carrots and Warm Lentil Salad, you’ll find it either whole or already trimmed. A whole hanger steak is vaguely heart-shaped, with the two halves connected by a line of gristle, which should be removed. You can ask the butcher to do this, or trim it yourself. Use a swiping motion with your boning knife to separate the meat from both sides of the gristle, which runs the entire length of the steak. Once trimmed, the steak will be separated into two long, slender steaks.