Hanger Steak Fajitas
Serves 5 to 6
Here is what you need:
2 pounds of hanger steak (or you can use flank or skirt)
2 bell peppers (any color you want)
1 or 2 jalapeno peppers, optional
1 large onion
1 TBS lime juice
1 tsp chili powder
1 tsp ground cumin
2 to 3 cloves garlic, minced
dash of cayenne pepper
8 warmed tortillas – flour or corn
3 TBS olive oil
Kosher salt and fresh ground pepper
Garnishes: sour cream and your favorite salsa
Here is what you need to do:
Slice the steak across the grain into ½ inch strips. De-seed the peppers and cut into strips. Slice the onion into strips.
Place the steak in a Zip Lock bag and put the peppers and onion in a separate bag.
In a bowl mix together the lime juice, olive oil, chili powder, cumin, garlic, cayenne pepper, salt and pepper.
Place 1/3 of the marinade in the steak bag and seal, another 3 in the veggie bag and seal.Keep the rest of the marinade for cooking.
Let the steak and the vegetables marinate for an hour. You can marinate in the fridge but bring everything to room temperature before you cook it.
Heat a large skillet over medium high heat. Pour in the vegetables along with the marinade in the skillet and cook until vegetables are crisp tender. Remove from skillet and set aside.
Add the steak to the skillet and cook to your liking. I like medium rare so it only takes a few minutes.
Turn down the heat and add the vegetables and the remaining marinade to the skillet. Stir until the vegetables are warmed up.
Serve it up on warmed tortillas and the garnishes.