Entree: United States – Texas – Grilled Hanger Steak Fajitas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr

Ingredients

- 2 hanger steaks, approx. 10 oz (285 g) each
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1/4 cup (60 ml) olive oil (for vegetables)
- 4 cloves garlic, minced
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 medium red onion, sliced
- 2 bell peppers (mixed colors), sliced
- 8 flour tortillas
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. Combine lime juice, vegetable oil, soy sauce, cumin, chili powder, garlic, 1 tsp (5 ml) kosher salt and 1/2 tsp (2.5 ml) black pepper in a bowl; add hanger steaks and marinate in the refrigerator 30 minutes to 2 hours.
2. Preheat grill or grill pan to high heat. Remove steaks from marinade and pat dry; grill steaks 4–5 minutes per side for medium-rare (adjust to preference). Meanwhile, toss sliced onion and peppers with 1/4 cup (60 ml) olive oil and a pinch of salt and pepper and grill or sauté until tender-crisp.
3. Let steaks rest 5–10 minutes, then slice thinly against the grain. Warm tortillas, assemble with steak, peppers, onions, cilantro and lime wedges, and serve immediately.