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 45 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 whole hanger steak, approx. 1.5 lb (680 g) total
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 3 cloves garlic, minced
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 large onions, sliced
- 2 large bell peppers (any color), sliced
- 2 tbsp (30 ml) unsalted butter
- 8 6-inch flour tortillas
- 1 cup (240 ml) prepared salsa
- 1 cup (240 ml) guacamole or sliced avocado
- Lime wedges for serving

Instructions

1. Combine lime juice, orange juice, vegetable oil, soy sauce, garlic, cumin, chili powder, salt, black pepper, and chopped cilantro in a bowl; add hanger steak and marinate 30 minutes to 2 hours in the refrigerator.
2. Remove steak from marinade and pat dry; let sit at room temperature 15 minutes while heating a grill or large cast-iron skillet over high heat.
3. Grill or sear steak 3–5 minutes per side for medium-rare (internal temperature about 125–130°F / 52–54°C), adjusting time for desired doneness; transfer to a cutting board and rest 10 minutes.
4. While steak rests, melt butter in a large skillet over medium-high heat; add sliced onions and bell peppers and sauté until softened and slightly charred, about 8–10 minutes; season with a pinch of salt.
5. Slice rested hanger steak thinly against the grain and toss briefly with any resting juices; warm tortillas on the grill or skillet.
6. Serve steak slices with sautéed peppers and onions in tortillas, topped with salsa, guacamole, cilantro, and lime wedges.