Entree: United States – Texas – Smothered Hanger Steak with Poblanos and Onions

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 2 hanger steaks, approx. 10 oz (285 g) each
- 2 poblano peppers, roasted, peeled and sliced
- 1 large onion, sliced
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) beef stock
- 1 (14 oz) can (400 g) diced tomatoes
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1 tbsp (15 ml) all-purpose flour (optional, for thickening)
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lime juice (optional)

Instructions

1. Season hanger steaks with 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat and sear steaks 3–4 minutes per side until browned; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the skillet, sauté sliced onion until soft and translucent, add roasted poblanos, cumin, chili powder and flour if using; cook 1 minute. Stir in diced tomatoes and beef stock, bring to a simmer.
3. Return steaks to the skillet, reduce heat to low, cover and simmer 8–12 minutes until sauce thickens and steaks reach desired doneness. Finish with lime juice and cilantro, spoon sauce over steaks and serve hot.