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HANGAR STEAK TACOS

Ingredients

  • 1 1/2 pound hangar steak
  • 8 flour tortillas
  • sour cream
  • sliced avocado
  • pickled red onions (recipe below)
  • fresh chopped parsley or cilantro
  • 1 cup freshly squeezed orange juice
  • juice of one lime
  • 1 teaspoon kosher salt
  • 1 tablespoon Mike's Hot Honey
  • 1 tablespoon steak rub
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 1 tablespoon sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup apple cider vinegar
  • 1 cup water
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Hangar Steaks are probably one of the most underrated cuts of beef. If you have yet to try them, you will not believe how incredibly tender and flavorful they really are. I gave them a quick marinade and made these fabulous Hangar Steak Tacos at The Carolina Meat & Fish Co. They are always fully-stocked with these beauties. You can even have them shipped to you if you are not local to Charlotte!

two hangar steak tacos

Start quick a quick pickle on the red onions. In a jar, mix well the sugar, salt, apple cider vinegar and water. Add the red onions and leave at room temperature for an hour. You can even prepare in advance and allow to marinate overnight in the fridge.

a glass bowl of pickled red onions

Marinate the hangar steak. In a bowl, mix the orange juice, lime juice, salt, honey, steak rub, and olive oil. Poke a few holes in the steak with a fork and place in marinade. Allow to marinate for 15 to 20 minutes in the fridge. While the steak is marinating, heat up a cast iron pan and begin to warm the tortillas. Be sure not to toast them. You want them just to be warm, yet still pliable.

Take the hangar steak out of the marinade and place on paper towels. Pat dry. This is a very important step, as it will allow the steak to sear perfectly. Place steak in the cast iron pan heated to medium-high.

hangar steak in a cast iron pan

Allow the steak to sear on one side. For me, this usually takes only about two minutes. I like mine fairly rare. Just be sure not to overcook the steak! Sear on the other side. Place steak on cutting board and allow to rest a few minutes. Once rested, start cutting into thin strips, against the grain. You can watch our live video here on my YouTube channel.

Start building your tacos. Line one side of the flour or corn tortilla with sour cream. You can substitute the sour cream for Lime Crema. Add the pickled red onions, the avocado, and steak. Top with freshly chopped parsley or cilantro. ENJOY Taco Tuesday at home with these fabulous Hangar Steak Tacos.

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1 Comment

  1. […] Fill each Romaine lettuce leaf with a generous amount of the Tomatillo Taco Shredded Beef. Top with pickled red onions and diced avocado. Serve with halved cherry tomatoes and lime wedges. […]


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