Hangar Steak Fajitas
By Charcoal Companion
Hangar Steak Fajitas
By Charcoal Companion
- 8 to 12 corn tortilla
- 1 hangar steak, trimmed
- 1 Anaheim chili
- 1 red bell pepper, large
- 1 yellow bell pepper, large
- 1 orange bell pepper, large
- 1 red onion, medium
- 2 tablespoons olive oil
- Marinade:
- ¼ cup olive oil
- 4 cloves garlic, minced
- ¾ teaspoon cumin
- 1 lime, juiced
- Salt
- Pepper
- ½ teaspoon chipotle powder
- ¼ teaspoon cayenne pepper
Hangar Steak...The forgotten cut of meat that most people still haven’t found out about yet. Also called the "butcher’s cut", Hangar steak is cost effective and packed full of flavor. This fajita recipe works great with our Grill & Sear Plancha. Hangar steak typically requires a bit of trimming before it’s cooked. If this seems like a daunting task, go ahead and ask your butcher to trim it up for you.
Cut trimmed hangar steak into four equal sized pieces approximately four inches long. Season liberally with salt and pepper. Place steaks in a large Ziploc bag with marinade ingredients and allow meat to marinade 2 to 4 hours.
Remove seeds from bell peppers and Anaheim chili and slice lengthwise into strips. Peel onion, cut in half lengthwise and slice into strips.
Preheat Plancha over a high flame on the grill for 10 to 15 minutes.
Coat chili, bell peppers, and red onion with olive oil and season with salt and pepper. Place vegetables on the center of the plancha and sear for 20 to 30 seconds until good color forms. Move vegetables to the elevated portion of the plancha and place Hangar steaks on the cast iron plate. Cook approximately 3 to 4 minutes per side.
Remove meat and vegetables from grill. Rest meat 5 minutes before slicing against the grain. Serve with warm tortillas.
Cut trimmed hangar steak into four equal sized pieces approximately four inches long. Season liberally with salt and pepper. Place steaks in a large Ziploc bag with marinade ingredients and allow meat to marinade 2 to 4 hours.
Remove seeds from bell peppers and Anaheim chili and slice lengthwise into strips. Peel onion, cut in half lengthwise and slice into strips.
Preheat Plancha over a high flame on the grill for 10 to 15 minutes.
Coat chili, bell peppers, and red onion with olive oil and season with salt and pepper. Place vegetables on the center of the plancha and sear for 20 to 30 seconds until good color forms. Move vegetables to the elevated portion of the plancha and place Hangar steaks on the cast iron plate. Cook approximately 3 to 4 minutes per side.
Remove meat and vegetables from grill. Rest meat 5 minutes before slicing against the grain. Serve with warm tortillas.