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!