Carne arrachera

22:36 Jul 27, 2017 

En la Guía internacional de cortes de carne de la US Meat Export Federation aparece "arrachera Gallo" como hanging tender y "arrachera Delgada Regular" como outside skirts (entraña gruesa y fina para Argentina). Te dejo el link: https://www.usmef.org/downloads/1063.GUÍA_beef-cuts_español_...

20:00 Jul 27, 2017 

I have the same problem as you.
Here you can see very clearly where hanger/skirt steaks come from:
https://www.goodfoodstories.com/hanger-skirt-flank-flatiron-...
If you look at the next link, our "entraña", Nº 17 in the illustration, should be the same.
http://www.asadoesargentino.com/la-entrana/
But the "entraña" we know matches the aspect and description of "skirt steak" better. I would not be surprised if both pieces were sold as "entraña" in Argentina.
As for Mexican cuisine: this is how "skirt" is described:
"Skirt steak is the traditional cut for fajitas, and it’s a great way to acquaint yourself with this cut if you haven’t yet sampled its flavorful charms. It’s a loooong piece of meat, though—the usual pound and a half is a few feet long—so portion it out and freeze what you won’t be marinating for a quick stir-fry when you need it."

19:06 Jul 27, 2017 

http://www.asadoesargentino.com/la-entrana/
I know entraña very well and it matches the description and images of "skirt stake". It is tasty but chewy.

18:05 Jul 27, 2017 

Hanger steak does sound like one for your purposes. My butcher's in London calls it this or ONGLET .. and I pan fry briefly ... bit of seasoning and drop lemon juice, if I remember rightly. Beautiful!
https://www.thegingerpig.co.uk/meat/beef/

17:49 Jul 27, 2017 

To complicate matters further, "hanger steak" is also used in the UK:
https://www.bbcgoodfood.com/glossary/onglet
This is "entraña" for us:
https://www.youtube.com/watch?v=4EfA10giGcQ

17:03 Jul 27, 2017 

Do you know how this meat is prepared and presented? Your two options bear no resemblance to each other regarding how they would be served in a restaurant. Hanger steak is served as a steak, whereas skirt is sinewy but tasty, and is always braised or stewed

16:31 Jul 27, 2017 

If this is for cooking like a steak, then it would almost certainly be hanger steak, which is very tasty although little known as it is a well-kept secret by butchers. I only learnt this after much research for a French menu!
Skirt, on the other hand, is used for slow cooking, such as casseroles and stews.