Hanger Steak Fajitas
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Hanger Steak (Cut into Thirds)
  • 2 Tbsp. Cumin
  • 1 Tbsp. Parsley Flakes
  • ½ Tbsp. Black Pepper
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Onion Powder
  • 1 Tbsp. Salt
  • 2 Tbsp. Lime Juice
  • ½ Cup Chicken Broth
  • Half Onion Sliced
  • 1 Green Bell Pepper Sliced
  • Spelt Tortilla
  • Toppings
  • Cheddar Cheese
  • Cooked Black Beans
  • Sour Cream
  • Cherry Tomatoes
  1. Marinate your hanger steak with the parsley flakes, cumin, pepper, garlic & onion powder, and salt.
  2. Marinate this over night. The next day, cut the steak into thirds. Heat some oil in a cast iron skillet. Once it's near smoking, add your hanger steaks. Brown all the sides. If you want your steak to be very rare you can pull it after 5-10 minutes (depending on the thickness of your meat).
  3. Once your meat is cooked to your preference put it on a cutting board and let it rest for 10 minutes.
  4. While this is going on, add your onions and bell peppers to the hot skillet. As they begin to brown add your chicken broth. This will help build up some more flavor as it takes some of the crispy parts off the skillet.
  5. Once the peppers & onions are cooked, slice against the grain for your hanger steaks and you are done!
  6. Build your fajita to your preference and enjoy!
Recipe by The Unmanly Chef at http://theunmanlychef.com/2014/09/19/hanger-steak-fajitas/