Weeknight · Inspired by Fellow Cooks
Inspired by Girl Carnivore.
Broiled Hanger Steak Tacos with Chimichurri
No grill needed. Hanger steak goes under a hot broiler for a few minutes a side, then gets sliced thin and tucked into warm tortillas with a bright, garlicky chimichurri.
TimeAbout 25 minutes
Serves4
EaseEasy
CutHanger Steak 1.7 lbs Each
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 hanger steak (about 1½ lbs), center membrane removed
- Kosher salt and black pepper
- 1 tbsp oil
- 8 small corn or flour tortillas, warmed
- Chimichurri: 1 cup parsley, 2 tbsp oregano, 3 garlic cloves, ½ cup olive oil, 3 tbsp red wine vinegar, pinch red pepper flakes, salt
- Thin-sliced onion and lime wedges to serve
Method
- 1Pulse or finely chop the chimichurri ingredients and let them sit while you cook.
- 2Heat the broiler with a rack about 4 inches below. Rub the steak with oil, salt and pepper.
- 3Broil on a foil-lined sheet pan 4–6 minutes per side to 125–130°F for medium-rare. Rest 5 minutes.
- 4Slice thin against the grain. Fill the tortillas with steak, onion and chimichurri, with lime on the side.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Weeknight · Inspired by Fellow Cooks
Inspired by Girl Carnivore.
Broiled Hanger Steak Tacos with Chimichurri
No grill needed. Hanger steak goes under a hot broiler for a few minutes a side, then gets sliced thin and tucked into warm tortillas with a bright, garlicky chimichurri.
TimeAbout 25 minutes
Serves4
EaseEasy
CutHanger Steak 1.7 lbs Each
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source1 hanger steak (about 1½ lbs), center membrane removed
- Kosher salt and black pepper
- 1 tbsp oil
- 8 small corn or flour tortillas, warmed
- Chimichurri: 1 cup parsley, 2 tbsp oregano, 3 garlic cloves, ½ cup olive oil, 3 tbsp red wine vinegar, pinch red pepper flakes, salt
- Thin-sliced onion and lime wedges to serve
Method
- 1Pulse or finely chop the chimichurri ingredients and let them sit while you cook.
- 2Heat the broiler with a rack about 4 inches below. Rub the steak with oil, salt and pepper.
- 3Broil on a foil-lined sheet pan 4–6 minutes per side to 125–130°F for medium-rare. Rest 5 minutes.
- 4Slice thin against the grain. Fill the tortillas with steak, onion and chimichurri, with lime on the side.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.