This is a great meal for casual entertaining. Hanger steak used to be a more economical cut of meat, but now its all fair game [thanks for nothing, Food Network]. Summer is over, so if outdoor grilling is not an option for you, fire up your grill pan.
Ingredients [for 4 people]:
2 lbs Hanger Steak [Flank or Skirt are viable substitutions]
2 tsp ground Chipotle Chile
1 Red, Orange or Yellow Bell Pepper, julienned
1 Green Pepper, julienned
1 medium Red Onion, thinly sliced
1/2 Jalapeño [left over from Pico de Gallo]
2 tsp Extra Virgin Olive Oil
Kosher Salt, as needed
1 package Corn Tortillas [typically 10-12 tortillas per package]
1. Heat grill, or grill pan, on medium-high.
2. While the grill is heating, rub the steak down [on both sides] with the ground Chipotle. Do not season with salt yet.
3. Place the steak on the grill/grill pan, and then add the olive oil and optional jalapeño half to a large saute pan and heat it over medium-high heat.
4. Once the jalapeño begins to sizzle, add the onions & bell peppers along with a pinch of salt. Sauté.
5. While your veggies are cooking, check on the steak.
ready to be flipped...
6. If the edges of the steak are beginning to brown [about 5 minutes], it is ready to be flipped. Once you flip the steak, season the cooked side with a nice pinch of salt.
7. How are your vegetables looking? There should be a touch of color on your peppers and onions and once they are softened, transfer from the stove to a bowl and tent with aluminum foil [shiny side down] to keep warm. Overall cooking time for the vegetables should be approximately 6 minutes.
8. Finish cooking the steak for about 4 more minutes, or if you like it well done, keep it on the heat for 8 more minutes.
When the juices begin to pool on the surface of the meat, you are at "Medium" doneness.
9. Remove steak from heat and allow to rest, on a cutting board, for at least 6 minutes. In the meantime, quickly heat up your corn tortillas on the grill and then hold them in paper towels, and then wrap them with aluminum foil; this will trap the heat and the paper towels will keep them from getting soggy.
10. Now that the steak is rested, cut it into thin strips and serve along with the spicy peppers & onions, pico de gallo, fat-free Greek yogurt [you won't miss the sour cream. Really- you won't.], lime wedges, warmed corn tortillas and rice & beans.