Hanger Steak is a cut of beef that is a little less expensive than some cuts and it’s known for its deep rich flavor. It is sometimes called the butcher’s cut because it is a prized choice of those who really know meat. Hanger Steak is better served on the medium-rare side to keep it moist and tender, making it an excellent choice for fajitas.
Ordering fajitas at your local Mexican restaurant is always a sight to see. The sizzling skillet appears tableside with smoke bellowing about the room with an intense meaty aroma – it makes your mouth instantly start to water. Then, side dishes of guacamole, cheese, sour cream and hot steamy tortillas are set alongside to accompany the experience.
Preparing beef fajitas is easily done at home on the stove top in a cast iron skillet because it makes a nice environment for searing. After searing the marinated steak to rare, let it rest on a cutting board and quickly saute the vegetables in the pan juices to add meaty flavor. Slice the steak wafer thin and slide it back into the pan with the vegetables to rewarm it, and continue cooking it slightly before serving.
You can serve this just like they do at restaurants, family-style right out of the pan with toasted corn tortillas, guacamole, salsa, shredded cabbage and cheese. The entire recipe can be prepared within minutes, especially if you marinate your meat a few hours ahead.
1 1/2 pound Hanger steak
2 teaspoon dried oregano
2 teaspoon grainy mustard
1 lime, divided
1/4 cup olive oil
1 yellow or red bell pepper
2 cups Crimini or Button mushrooms, sliced
2 tablespoons fresh cilantro, roughly chopped
12 corn tortillas
shredded cabbage, optional
shredded cheese, optional
1. In a medium casserole dish, add mustard, oregano, juice of 1/2 lime, olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper, whisk to combine. Place hanger steak in marinade and coat on both sides. Cover with plastic wrap and refrigerate for 4 hours or up to 24 hours. Remove meat from marinade and pat dry.
2. Slice bell pepper, onion, jalapeno and mushrooms, set aside. In a large iron skillet, add 2 tablespoons of oil. Heat oil until lightly smoking, about 2 minutes. Add steak and sear for 4 minutes on first side. Flip steak over and sear other side for 4 minute. Remove steak from pan and let rest while you saute vegetables.
3. Add onions, jalapeno, mushrooms and bell pepper to same pan and saute on medium heat for 4 minutes, stirring occasionally. Slice steak wafer thin and add it back into pan with vegetables.
4. Stir steak into vegetables and add juice of remaining 1/2 lime and sprinkle in cilantro. Toss again to distribute flavors and turn off heat. Toast tortillas and assemble condiments, if using.
5. Serve fajitas family-style with all the fixins. Enjoy!