Entree: United States – Texas – Hanger Steak Fajitas (Sliced hanger steak served with sautéed peppers and onions for fajitas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 5 min

Ingredients

- 1 hanger steak, approx. 1.5 lb (680 g)
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 2 tsp (10 g) chili powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large yellow onion, thinly sliced
- 2 bell peppers (mixed colors), thinly sliced
- 2 tbsp (30 ml) vegetable oil for cooking vegetables
- 8 (6-inch) flour tortillas
- 1/4 cup (60 ml) sour cream or crema, for serving
- 1/4 cup (15 g) chopped fresh cilantro, for serving
- Lime wedges for serving

Instructions

1. In a bowl whisk lime juice, 2 tbsp vegetable oil, soy sauce, chili powder, cumin, smoked paprika, salt, and pepper. Place hanger steak in marinade and refrigerate 1–4 hours. Remove steak 30 minutes before cooking to come to room temperature.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbsp vegetable oil and sear steak 3–5 minutes per side for medium-rare (depending on thickness). Transfer to a cutting board and rest 8 minutes. In the same pan add a bit more oil and sauté onions and peppers until softened and slightly charred, about 6–8 minutes. Slice steak thinly against the grain and toss briefly with peppers and onions. Serve on warm tortillas with sour cream, cilantro, and lime wedges.