I love Mexican food. I love good steak. WHY NOT COMBINE THEM? Oh wait somebody already thought of this and called it a Fajita. (My second favorite pastime is incorrectly pronouncing Spanish foods i.e. Fa-Jyta, Kaysa-Dilla, and my favorite Jah-Lop-ino Cheese).
I have covered some variation of tacos in the past. I have yet to touch on the fajita. It’s a delicious dish and it really brings out some great flavors. I wanted the chance to take on a fajita with a high quality meat. Enter, Mr. Hanger Steak.
Hanger steak is actually used in traditional South Texas Tex-Mex (or at least the internet says so). It lends itself to quick cooking and has great flavor. Typically you want to cook it rare or medium rare depending on your tastes. I like it rare so that’s what is pictured.
Recipe
Ingredients
1 Hanger Steak (Cut into Thirds)
2 Tbsp. Cumin
1 Tbsp. Parsley Flakes
1/2 Tbsp. Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
1 Tbsp. Salt
2 Tbsp. Lime Juice
1/2 Cup Chicken Broth
Half Onion Sliced
1 Green Bell Pepper Sliced
Spelt Tortilla
Toppings
Cheddar Cheese
Cooked Black Beans (I had frozen some black beans from another dish, if you want to know how to make them go here)
Sour Cream
Cherry Tomatoes
Method
Marinate your hanger steak with the parsley flakes, cumin, pepper, garlic & onion powder, and salt.
Marinate this over night. The next day, cut the steak into thirds and then cut them lengthwise so they are thinner (this will help it cook more evenly). 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).
Once your meat is cooked to your preference put it on a cutting board and let it rest for 10 minutes.
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.
Once the peppers & onions are cooked, slice against the grain for your hanger steaks and you are done!
Build your fajita to your preference and enjoy!
- 1 Hanger Steak (Cut into Thirds)
- 2 Tbsp. Cumin
- 1 Tbsp. Parsley Flakes
- 1/2 Tbsp. Black Pepper
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Onion Powder
- 1 Tbsp. Salt
- 2 Tbsp. Lime Juice
- 1/2 Cup Chicken Broth
- Half Onion Sliced
- 1 Green Bell Pepper Sliced
- Spelt Tortilla
- Toppings
- Cheddar Cheese
- Cooked Black Beans
- Sour Cream
- Cherry Tomatoes
- Marinate your hanger steak with the parsley flakes, cumin, pepper, garlic & onion powder, and salt.
- 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).
- Once your meat is cooked to your preference put it on a cutting board and let it rest for 10 minutes.
- 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.
- Once the peppers & onions are cooked, slice against the grain for your hanger steaks and you are done!
- Build your fajita to your preference and enjoy!
