Hanger Steak Breakfast Tacos with Avocado Mash

You know when you move into a new place and you kind of feel like a stranger in someone else’s home? You kind of feel like you just took up permanent residence in a hotel? I remember when I moved into my dorm room when I started college. I got there, my family left, and then I was just like ‘what now?’ Except that was more like moving into an awful motel. That you shared with another person. An unhygienic, judgmental, sex-crazed person that sang show tunes at three in the morning. Call me old fashioned, but I went to college to appease my mother learn. Well I just checked into that weird motel again. I moved into my new apartment yesterday! I’d say this one is more hotel than motel. I mean, it’s pretty nice. It’s at least a Ramada.

I love this apartment and I am beyond thrilled to be out of Dallas and in New York, but I miss certain things. Like my big open kitchen, for instance. I scored a pretty good kitchen in New York standards, but my old kitchen had an island and one of those cool pop-up mixer stands that you only see on Pinterest. What I miss the most is the food, which is weird, because I’m in New York City. There’s good food available to me every hour of every day. But I miss my Mexican food. I’ve been eating queso since before I had teeth. I miss my frozen margaritas and my breakfast tacos. The rest of the country just doesn’t understand the beauty of the breakfast taco. It’s a culinary marvel, and I can say that now because I’ll be a legit chef soon. My brother told me I should open a breakfast taco food truck and become the Mark Zuckerberg of food trucks. Generally, when you want a taco at a time that ends with A.M. people think you’re disgusting. So at some point, someone who wanted a taco in the morning just decided to put scrambled eggs in a regular taco and call it breakfast. And I think we all owe that person a round of applause.

Flour tortillas filled with grilled hanger steak, scrambled eggs, mashed avocado, and pico de gallo

Prep time
2 hours 15 mins

Cook time
20 mins

Total time
2 hours 35 mins

Serves 4 to 6


For the Steak

  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon chopped thyme leaves
  • Pinch of crushed red pepper flakes
  • 1 pound hanger steak
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil

For the Tacos

  • 2 Roma tomatoes, seeded and diced
  • ¼ small red onion, diced
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons chopped cilantro leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 avocado, halved, pitted, and peeled
  • 1 lime, juiced
  • 2 tablespoons unsalted butter
  • 6 large eggs
  • ¼ cup whole milk
  • 8 to 10 flour tortillas


For the Steak

1. Stir together the mustard, garlic, thyme, and red pepper flakes in a small bowl to combine. Place the hanger steak in a large baking dish and season with salt and pepper. Spread the mustard mixture evenly all over the meat. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, or overnight.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook for 5 to 8 minutes per side, until cooked through. Transfer to a cutting board, tent with aluminum foil, and let rest for 10 minutes.

For the Tacos

1. Stir together the tomatoes, onion, jalapeño, and cilantro in a small bowl and season with salt and pepper, to taste.

2. Scoop the flesh of the avocado into a small bowl and mash with a fork until smooth. Stir in the lime juice and season with salt, to taste.

3. Melt the butter in a medium skillet over medium-low heat. Whisk together the eggs, milk, ½ teaspoon of salt, and ¼ teaspoon of pepper in a small bowl. Add the eggs to the skillet and cook for 5 to 6 minutes, folding gently with a rubber spatula, until soft curds form.

4. To assemble the tacos, slice the hanger steak into thin slices. Divide the steak and scrambled eggs between the tortillas. Top with the pico de gallo and mashed avocado.

Leave a Comment