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Hanger Steak Tacos

9:58 AM, Apr 26, 2012   |    comments
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Hanger Steak Tacos

Serves 4-6

courtesy: Chef Tianna Feaster of Feast Your Eyes On This

Ingredients:

  • 1 to 1 ½ lb of Hanger Steak
  • Kosher salt and cracked black pepper
  • ½ cup olive oil
  • 2-3 Tbsp apple cider vinegar
  • 2-3 Worcestershire Sauce
  • 2 Tsp of Cumin
  • 2 Tsp of Chili Powder
  • 2 Tsp of Garlic Powder
  • 1 beer (Cornona) optional
  • Hard taco shells
  • 1 cup of reduce fat sharp cheddar cheese
  • guacamole (optional)
  • sour cream (optional)
  • 2 cups Romaine lettuce (shredded) 
Directions:


Preheat broiler and lightly oil rack of broiler pan. Pat steak dry. Season steak with salt, pepper, cumin, chili powder, garlic powder. Add olive, vinegar and Worcestershire sauce. Broil steak 2 to 3 inches from heat, turning once, 8-15 minutes for medium or medium well. Let steak rest on a plate at least 10 minutes. Cut each piece crosswise in 4-6 inch-long pieces and then, holding your knife at slight angle, cut each piece on a bias (across the grain into the slices).

Pico de gallo
Yields 2-21/2 cups

Ingredients:

  • 1 pint grape tomatoes, quartered
  • ½ cup chopped red onions
  • ½ cup cilantro, chopped
  • 1 lime juice, fresh
  • 1 tsp of garlic powder
  • Sea Salt and cracked black pepper
Directions:


Combine all ingredients in a bowl and toss to blend well. Refrigerate in a tightly covered container until ready to serve.

Taco

Directions:
Hold two taco shells up on a plate with one hand. With a tong, put some beef into the taco shells. Next add the lettuce, pico de gallo, and a tablespoon of cheese. Guacamole and/or sour cream are optional. Note: Recommend doing it after the lettuce and finish off with the cheese. Eat and enjoy!


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