Hanger steak nachos
- Preparation 20 min
- Refrigeration 1 h
- Cooking 25 min
- Servings 4
- Freezing I do not suggest
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🔥 Steakhouse-style nachos you eat with your hands
These hanger steak nachos are the dish that turns any Saturday night into an event. We’re talking about BBQ-grilled hanger steak, marinated in balsamic and soy sauce, served over a mountain of crispy chips covered with melted Fontina cheese, artichoke hearts, and black olives. It’s the kind of recipe that makes everyone put their phones down at the table. Perfect for playoff games, pool parties, or summer dinners when you want to impress without spending all day in the kitchen.
🥩 A marinated hanger steak that does all the work for you
Hanger steak is one of the most underrated cuts at the meat counter. Tender, flavorful, and affordable, it absorbs marinade like a sponge and develops an absolutely insane caramelized crust on the BBQ. The secret here is the balsamic-soy combination that gives a deep, almost addictive umami, while the Fontina melts into a creamy coating over the chips. One hour of marinating, twenty-five minutes of cooking, and you end up with the best appetizer of your life.
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🥩 Slice the hanger steak against the grain, always
Hanger steak has long, pronounced fibers. If you slice with the grain, every bite will be tough regardless of cooking. Identify the direction of the grain and cut in thin strips perpendicular to it for tender meat that melts in your mouth. It’s the difference between ordinary nachos and steakhouse nachos.
🧀 Build the nachos in two layers for cheese everywhere
The classic nacho trap is the bottom chips that stay dry and without toppings. By building in two layers (chips + toppings + cheese, then chips + toppings + cheese), every bite gets its share of melted Fontina and toppings. Nobody should eat a naked chip at the bottom of the dish.
🔥 Cook the nachos in cast iron directly on the BBQ
The cast iron skillet distributes heat evenly and gives extra crispness to the bottom chips that are in direct contact with the hot metal. Close the BBQ lid to create an oven effect that melts the cheese from the top at the same time. Ten minutes is enough for a golden, bubbling result.
⏱️ Let the meat rest, it’s non-negotiable
Five minutes of rest under aluminum foil allows the juices to redistribute in the meat instead of running all over the nachos and making the chips soggy. Hanger steak sliced too quickly loses its juices and becomes dry. This resting time makes the difference between juicy nachos and soggy nachos.
🫙 Keep the fresh marinade for basting
The recipe asks you to reserve half the marinade in the fridge specifically for basting during cooking. This fresh marinade has never touched the raw meat, so it’s safe and gives an extra layer of caramelized flavor with each pass on the grill. Never skip this step.
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Ingredients
- Marinated hanger steak
- 1 lb (450 g) hanger steak
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) balsamic vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) dried oregano
- 2 large garlic cloves, finely minced
- Salt and freshly ground pepper
Nachos
- 1 bag (275 g) Tostitos chips
- 1 can (398 ml/14 oz) artichoke hearts, drained and pressed to remove water, cut into quarters
- 1 can (398 ml/14 oz) sliced black olives, rinsed and drained
- 1 tomato, seeded and diced
- 1 red bell pepper, diced
- 1 green onion, sliced + a little extra for serving
- ½ cup (125 ml) store-bought salsa + tons more for serving
- 14 oz (400 g) Fontina cheese, grated
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Preparation
- Place the hanger steak in a large zip-lock bag and set aside.
- In a bowl, mix the olive oil, balsamic vinegar, soy sauce, oregano, and garlic. Season with salt and pepper to taste.
- Pour half of the marinade over the meat, then seal the bag removing as much air as possible. Reserve the meat and remaining marinade in the refrigerator for 1 hour.
- In a large cast iron skillet or on a small baking sheet, layer half of the Tostitos chips, followed by half of the artichokes, black olives, tomato, red bell pepper, green onion, salsa, and Fontina cheese. Cover with the remaining chips and remaining toppings, finishing with the cheese. Set aside.
- Preheat the BBQ to maximum heat, then reduce to medium heat.
- Place the cast iron skillet on the hot BBQ grate, close the lid and cook for 10 minutes or until the cheese is well melted and bubbling.
- Oil the BBQ grate, place the hanger steak on it and cook for 2 to 3 minutes per side or until desired doneness. Generously brush the meat with the reserved fresh marinade during cooking.
- Place the steak on a plate and cover tightly with aluminum foil. Let rest for 5 minutes before slicing into thin strips.
- Remove the nachos from the BBQ. Place the grilled hanger steak strips on top of the nachos and garnish with green onions. Serve immediately with salsa.
Flank steak is the closest alternative in terms of flavor and tenderness. Strip loin or ribeye also work very well, but they’re more expensive. The important thing is to choose a cut that grills quickly and slices into nice strips.
If you don’t have a BBQ, grill the hanger steak in a very hot cast iron skillet on the stovetop, 2 to 3 minutes per side. For the nachos, bake the skillet at 200°C (400°F) for 10 to 12 minutes or until the cheese is melted and bubbling. The result will be just as delicious.
Fontina melts beautifully and has a nutty taste that complements the balsamic marinade, but a mix of mozzarella and aged cheddar also does an excellent job. Avoid cheeses that don’t melt well like parmesan alone. The ideal is a cheese that becomes creamy and stretchy when heated.
The marinade and toppings (artichokes, olives, tomato, bell pepper) can be prepared in the morning and reserved in the fridge. However, never assemble the nachos in advance, or the chips will get soggy. Assemble the skillet just before putting it on the BBQ to keep maximum crispness.
A homemade guacamole is practically mandatory to accompany these nachos, but to push the meal even further, I suggest my hot artichoke and spinach dip to double down on the artichokes, or my creamy coleslaw with pancetta to cut the richness of the cheese with some crispy freshness. You’ll go crazy!
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