Entree: United States – Texas – Tex‑Mex 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 20 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 hanger steak, approx. 2 lb (900 g) total
- 3 tbsp (45 ml) vegetable oil, divided
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) chili powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 4 cloves garlic, minced
- 1 large onion, sliced (approx. 8 oz / 225 g)
- 2 bell peppers (1 red, 1 green), sliced (approx. 1 lb / 450 g total)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 8 flour tortillas (8-inch)
- 1 cup (240 g) guacamole or 2 avocados mashed with salt and lime
- 1 cup (240 g) pico de gallo or salsa
- 1/2 cup (120 ml) sour cream (optional)

Instructions

1. Whisk together 2 tbsp vegetable oil, lime juice, soy sauce, Worcestershire, chili powder, cumin, smoked paprika, garlic, salt, and pepper in a bowl to make the marinade.
2. Place hanger steak in a shallow dish or zip-top bag, pour marinade over steak, refrigerate 1–4 hours.
3. Heat a large cast-iron skillet or grill over high heat; add remaining 1 tbsp oil and sear steak 3–5 minutes per side for medium-rare (depending on thickness), then transfer to a plate to rest 10 minutes.
4. In the same hot skillet, add sliced onion and bell peppers and cook, stirring, until charred and softened, about 6–8 minutes; season with a pinch of salt.
5. Slice rested steak thinly against the grain and return slices to the skillet with peppers to warm briefly and absorb juices.
6. Serve immediately with warm flour tortillas, guacamole, pico de gallo, and sour cream; assemble fajitas at the table.