Do you want incredible steak tacos without shooting the grill? Our Super Easy Grille -yes, As in the oven grid-The recipe for the hanging steak offers tender meat, pink in the center and carbonized onions in a few minutes. This quick cooking cut turned out to be perfect for a desire for Taco for a week when you don’t literally cook.
We grew up with grilled meat. It was not a great experience and we wrote the cooking method … but we wanted to give this explosion of high heat another possibility in carnivorous meat workshops to see if it could return.
Our little experiment has shown that a hot grill can compete with any grill when it comes to cooking the steak for hangers. Just burst on a pan with sliced onions (and peppers if you feel fantasy), and let the high heat work its magic. The result? Subcose and tasty steak with the perfect quantity of coal, as well as caramelized onions ready for loading in hot tortillas in a few minutes!
This recipe works under the grill because a beef of hangers is not too thick and benefits from hot and fast cooking methods, allowing it outside to obtain the perfect crust while maintaining the inside at an average steak temperature for a few minutes. Whatever thick 1 “thing and we advise you to change the method of cooking or risking a little cooked center and a burnt crust.
Ingredients:
- Hook steak
- Onion, red and green chili pepper
- Kosher salt
- Oil
- Small corn tortillas
- Jalapeño, sweet peppers, coriander
- Chipotle Cream or Poblano Crema
- Fresco quel or grated cheese
- Warm pepper dressing
- Homemade chimichurri (feeling bold, also try our chimi Rosso!)
- Lime
How to prepare grilled tacos tacos:
- Prepare the steak: Preheat the grill and prepare a pan with a sheet. The steak is granted, cut it along the vein of Silverskin to create two steaks and position yourself on the pan with onions, peppers if you use and a drizzle of oil and Kosher salt.
- Grille the steak: Place under the grill, turning up every few minutes, until the steak reaches an internal temperature of 130 ° F and the onions are charred.
- Rest and slice: Leave the steak to rest before cutting into thin stripes, then cut into small pieces. Mix with onions.
- Assemble the tacos: Heat the tortillas, fill with the mixture of steak and top with your choice of jalapeños, sweet peppers, cream and a generous chimichurri thread.
Successions for success:
- Prep in advance: Keep all the condiments ready before cooking the steak to simplify your Taco assembly because this recipe cooks quickly.
- Variations: Exchanges peppers for Poblano for a more smoky flavor. We advise you to roast the Poblanos before putting the steak under the grill in order to have time to peel them and cut silent.
How to serve
Serve these easy tacos with one side of grilled vegetables or fresh salad to integrate rich flavors. Don’t forget to squeeze some lime for that extra zing!
How to keep leftovers and heat
Memorizing leftovers: Wrap any bonte of hangers and condiments separately in hermetic containers. Keep in the refrigerator for a maximum of 3 days. Keep the tortillas in their original or sealing package in a plastic bag.
To heat: To heat, place the steak and onions in a pan over medium heat, adding a splash of broth or water to keep the meat wet. Heat until he warmed up, about 3-5 minutes. For the tortillas, wrap them in a sheet and hot in an oven at 350 ° F for about 5-10 minutes or toast quickly on a dry pan over medium heat for about 30 seconds per side.
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Do you want tacos of fast and tender steak without confusion? Our grilled hook biste method offers pink centered meat and caramelized onions in a pan. We will show you how your grid becomes your new Taco Tuesday salvation.
Prevent the screen from going to sleep
For the grilled hook steak
Prepare the ribbed steaks:
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To start preheating the grilled oven (hello, if an option) and arrange the oven shelves so that it is about 4 “6” under the grid.
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Assign a pan with an aluminum sheet.
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Remove the hook steak from the package and dry with paper towels.
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If it is not already done, use a sharp knife to cut the hook steak along the center, where the vein of the silver skin flows, to form two long and thin steaks.
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Place the steak and sliced onions on the pan and season with oil and a liberal sprinkling of Kosher salt. If you wish, add a little Taco dressing. If you use peppers, add those now.
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Back and make sure that all sides are covered.
Stuffy steaks for hangers:
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Transfer the pan to the oven and bake on the grill, checking every 3-4 minutes to see if things must be launched or moved to cook evenly.
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Cook until the onions are golden brown everywhere and the steak reaches 130 degrees F with a digital meat thermometer.
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Remove the pan with the oven carefully.
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Leave to rest for 5 minutes
Slice and serve:
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Transfer the steaks to hook on a cutting board and cut them into thin slices, 1/4 “before cutting them into small pieces of small size.
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Report the sliced meat on the pan with the onions and mix to join.
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Toast your Taco shells to warm them and make them flexible and use the pliers to cover each with the steaks and grilled onions.
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Top with all your favorite Taco condiments, a spoonful of fresh chimichurri and have fun immediately.
- Since this kitchen steak quickly, we recommend that you have all the condiments ready for assembly before putting the hook steak in the oven so that your taco shells do not become soaked in last minute preparation.
- This recipe is excellent with peppers roasted and cut in place of peppers, if you want a little heat
Service: 1service | Calories: 149Kcal | Carbohydrates: 4G | Protein: 19G | Fat: 6G | Saturated fat: 2G | Polynsaturo fat: 0.4G | Monolysatuine fat: 3G | Trans fat: 0.3G | Cholesterol: 54mg | Sodium: 58mg | Potassium: 351mg | Fiber: 1G | Sugar: 2G | Vitamin A: 939Iu | Vitamin C: 40mg | Soccer: 14mg | Iron: 2mg
