Steak Cuts - Hanger, Skirt and Flank

I was flipping through back issues of Bon Appetit Magazine pulling out recipes and had flagged p. 24 of their June 2013 issue.  I think they did a good job explaining the following 3 cuts of meat:

• HANGER STEAK:  Off-the-charts flavor.  Just add a marinade and a charcoal grill.
• SKIRT STEAK:  Traditionally used for fajitas; also great as a main-course steak.  Serve with a bracing, herbaceous sauce like chimichurri.
• FLANK STEAK:  Very lean, so the high heat of the grill is ideal for a hot, smoky sear.