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


  • 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) 

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


  • 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

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


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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