Entree: United States – Texas – Chipotle‑Rubbed Hanger Steak with Avocado Salsa

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 20 min

Total 55 min

Ingredients

- 2 lb (900 g) hanger steak, trimmed
- 2 tbsp (15 g) chipotle chili powder or ground chipotle
- 1 tbsp (8 g) smoked paprika
- 1 tsp (4 g) brown sugar
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 large avocado, diced (approx. 7 oz / 200 g)
- 1/4 cup (60 ml) chopped fresh cilantro (about 10 g)
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (60 ml) finely diced red onion
- 1 small tomato, seeded and diced (about 3 oz / 85 g)
- Lime wedges and warmed tortillas or rice for serving

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl combine chipotle chili powder, smoked paprika, brown sugar, salt, and pepper. Pat hanger steak dry and rub evenly with spice mix and 1 tbsp olive oil. Let sit 15–20 minutes at room temperature.
2. Heat a large ovenproof skillet over high heat with remaining 1 tbsp olive oil. Sear steak 2–3 minutes per side until a deep crust forms. Transfer skillet to the preheated oven and roast 6–8 minutes for medium-rare (times vary by thickness).
3. Remove steak and rest 10 minutes, tented. While steak rests, mix avocado, cilantro, lime juice, red onion, and tomato in a bowl; season salsa to taste with salt.
4. Slice steak thinly against the grain and serve topped with avocado salsa alongside tortillas or rice and lime wedges.