What is the best way to cook a hangar steak

Awesome, thanks so much everyone! I think we'll be eating a lot more hangar steak so I can try all these ideas out. Thanks for sharing your expertise!

This is one of my favorite recipes, that I learned at the CIA French Bistro Boot Camp last year. I like to broil the steak and serve it with caramelized onions and garlic saffron aioli. Just don't overcook, as mentioned above. This steak must be rare.
ttp://www.jacksonholefoodie.com/1/category/hanger%20steak/1.html

Sometimes known as butcher's steak, flavorful but a little chewy -- do not go past medium rare or it'll be tough. The key is to cook quickly over high heat -- since you don't have a grill, use the broiler.

In France, it's known as onglet and the dish is steak frites. Suggestion: Season with kosher salt and pull it just before it's done. Cover the meat with finely diced shallots and let it sit for 5 or 10 minutes. The raw shallots will sweat slightly as the steak rests. Plate, pour accumulated juices over the meat, throw a BIG pile of fries along side and you could be in Paris.

An alternate suggestion:

http://www.foodnetwork.com/recipes/anne-burrell/marinated-grilled-hanger-steak-recipe/index.html

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I personally like to rub olive oil, balsamic vinegar, salt and pepper. Let that sit while you heat the pan, cast iron or heavy based frying pan until smoking hot....have your exhaust on high as once you add the meat it will smoke and oil will splatter.....pat steak with paper towel. Add to pan and cook for 4 minutes on one side, turn and finish cooking on the other side for 3 minutes. Naturally if your steak is thick, timing may change. Hanger steak should be served medium rare so it doesn't toughen up.....

I usually cook them in a skillet, medium to high heat.