Want amazing steak tacos without firing up the grill? Our super easy broiler -yes, as in the broiler in your oven– recipe for hanger steak delivers tender, pink-in-the-center meat and charred onions in minutes. This quick-cooking cut turned out to be perfect for a weeknight taco craving when you literally don’t feel like cooking.
We grew up with broiled meat. It wasn’t a great experience, and we wrote off the cooking method… But we wanted to give this blast of high heat another chance in the Girl Carnivore Meat Labs to see if it could make a comeback.
Our little experiment proved that a hot broiler can rival any grill when it comes to cooking hanger steak. Just pop it on a sheet pan with sliced onions (and peppers if you’re feeling fancy), and let the high heat work its magic. The result? Juicy, flavorful steak with the perfect amount of char, plus caramelized onions ready for loading into warm tortillas in minutes!
This recipe works under the broiler because a hanger steak isn’t too thick and benefits from hot and fast cooking methods, allowing the exterior to get the perfect crust while keeping the inside to a medium steak temp for minutes. Anything thicker than 1″ and you’ll want to change up the cooking method or risk an undercooked center and burnt crust.
Ingredients:
- Hanger steak
- Onion, Optional red and green bell pepper
- Kosher salt
- Oil
- Small corn tortillas
- Jalapeño, Sweet peppers, cilantro
- Chipotle crema or poblano crema
- Queso fresco or shredded cheese
- Hot chili condiment
- Homemade Chimichurri (feeling daring, try our red chimi too!)
- Limes
How to Make Broiled Hanger Steak Tacos:
- Prep the Steak: Preheat your broiler and prepare a baking sheet with foil. Pat the steak dry, slice it along the vein of silverskin to create two steaks, and place on the baking sheet with onions, peppers if using, and a drizzle of oil and kosher salt.
- Broil the Steak: Place under the broiler, flipping every few minutes, until the steak reaches an internal temperature of 130°F and the onions are charred.
- Rest and Slice: Let the steak rest before slicing into thin strips, then chop into bite-sized pieces. Mix back with the onions.
- Assemble the Tacos: Warm the tortillas, fill with steak mixture, and top with your choice of jalapeños, sweet peppers, crema, and a generous drizzle of chimichurri.
Tips for Success:
- Prep Ahead: Have all toppings ready before broiling the steak to streamline your taco assembly cuz this recipe cooks quickly.
- Variations: Swap bell peppers for poblano for a smokier flavor. We recommend roasting the poblanos before putting the steak under the broiler so you have time to peel and dice them.
How to Serve
Serve these easy tacos with a side of grilled vegetables or a fresh salad to complement the rich flavors. Don’t forget to squeeze over some lime for that extra zing!
How to Store Leftovers and Reheat
Storing Leftovers: Wrap any leftover hanger steak and toppings separately in airtight containers. Store in the refrigerator for up to 3 days. Keep tortillas in their original packaging, or seal them in a plastic bag.
To Reheat: To reheat, place the steak and onions in a skillet over medium heat, adding a splash of broth or water to keep the meat moist. Heat until warmed through, about 3 to 5 minutes. For tortillas, wrap them in foil and warm in a 350°F oven for about 5-10 minutes, or quickly toast them on a dry skillet over medium heat for about 30 seconds per side.
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Broiled Hanger Steak Tacos Recipe with Chimichurri
Ingredients
For the broiled hanger steak
- 1 hanger steak sliced in half
- 1 onion sliced into thin wedges
- 1 red and green bell pepper seeded, stemmed and sliced (optional)
- Kosher Salt
- Oil
To Serve
- small corn tortillas
- Jalapeño sliced thin
- Sweet peppers sliced thin
- fresh Cilantro minced
- Chipotle crema or poblano crema
- Queso fresco or shredded cheese
- Hot Crispy Chili condiment
- Crema
- Chimichurri We love our homemade cilantro chimi (also called magic sauce)
- Limes
Instructions
Prep the hanger steaks:
- To start preheat the oven to broil (hi, if an option) and arrange the oven racks so that it is about 4” to 6” below the broiler.
- Line a baking sheet with aluminum foil.
- Remove the hanger steak from the package and pat dry with paper towels.
- If not already done, use a sharp knife to slice the hanger steak down the center, where the vein of silver skin runs, to form two long, thin steaks.
- Lay the steak and sliced onions on the baking sheet and drizzle with oil and a liberal sprinkle of the kosher salt. If desired, add a little taco seasoning too. If using the bell peppers, add those now as well.
- Flip and make sure all sides are covered.
Broil the hanger steaks:
- Transfer the baking sheet to the oven and broil, checking every 3 to 4 minutes to see if things need to be flipped or moved for even cooking.
- Cook until the onions are well browned all over and the steak reaches 130 degrees F with a digital meat thermometer.
- Carefully remove the baking sheet from the oven.
- Let rest for 5 minutes
Slice and serve:
- Transfer the hanger steaks to a cutting board and slice them into thin, 1/4” slices before chopping them into small bite-sized pieces.
- Return the sliced meat to the baking sheet with the onions and mix to combine.
- Toast your taco shells to warm them and make them pliable then using tongs to top each with the broiled hanger steaks and onions.
- Top with all of your favorite taco toppings, a spoonful of fresh chimichurri, and enjoy immediately.
Notes
- Because this steak cooks quickly we recommend having all of your toppings ready for assembly before you put the hanger steak in the oven so that your taco shells don’t get soggy waiting for any last-minute prep.
- This recipe is great with roasted and diced poblano peppers instead of bell peppers, too, if you want a little warmth
Nutrition
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