These steak tacos are juicy, flavorful, and easy to make! The hanger steak is seared to perfection, then served in blue corn tortillas with fresh pico de gallo, creamy avocado, and a drizzle of crema. Grilled nopal adds a delicious, smoky touch for an authentic Tex-Mex taste.
Ingredients Needed:
- 1 hanger steak
- Kosher salt
- Freshly cracked black pepper
- Olive oil
- 1 nopal (cactus pad), cleaned
- 1 small red onion, diced
- 1 lime
- 1 fresno chile, diced
- 3 scallions, roots discarded, sliced thick
- 1 bunch cilantro, roughly chopped
- 1 tomato, diced
- 1 clove garlic, finely chopped
- 1 avocado, sliced thick
- 4 blue corn tortillas
- Mexican crema or sour cream
How To Make Texas Hanger Steak Tacos with Pico de Gallo from Ramsay Around The World?
- Heat the grill and pan: Preheat a grill or grill pan over high heat. At the same time, heat a cast iron skillet on high.
- Season and sear the steak: Season the hanger steak with salt and pepper. Heat 2 tablespoons of olive oil in the skillet, then sear the steak for about 2 minutes per side, tilting the pan so it sears evenly.
- Grill the nopal: Rub the nopal with olive oil and salt, then grill for about 2 minutes per side until lightly charred.
- Make the pico de gallo: In a bowl, mix the diced red onion, lime zest, and juice from half the lime. Add the fresno chile, 1 tablespoon of olive oil, scallions, and ⅔ of the chopped cilantro. Stir in the diced tomato and garlic, then season with salt and pepper.
- Rest the steak and dice the nopal: Remove the steak from the pan and let it rest on a cooling rack, pouring the pan juices over it. Dice the grilled nopal and stir it into the pico de gallo.
- Warm the tortillas: Lightly toast the tortillas on the grill for a few seconds until warm. Place them in taco holders so they hold their shape.
- Assemble the tacos: Spoon about ¼ cup of pico de gallo onto each tortilla. Slice the steak thickly and place a few pieces on top. Add more pico de gallo, avocado slices, and a drizzle of crema. Finish with a squeeze of lime and a sprinkle of cilantro.
Recipe Tips:
- Let the Steak Rest Before Slicing: After cooking, let the steak rest for at least 5 minutes. This keeps the juices inside, making the steak tender and flavorful instead of dry.
- Sear the Steak on High Heat: Use a very hot pan or grill to get a deep, caramelized crust on the steak. This adds extra flavor and keeps the inside juicy.
- Grill the Nopal Until Slightly Soft: The cactus pad should be lightly charred but not too mushy. If it’s undercooked, it will be tough; if overcooked, it will turn slimy.
- Use Fresh Lime for the Pico de Gallo: Bottled lime juice won’t give the same fresh, bright flavor. Always use freshly squeezed lime juice for the best taste.
- Warm the Tortillas Properly: Toast tortillas on a dry pan or grill for a few seconds on each side. This makes them soft, flexible, and perfect for holding the fillings without breaking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the tacos cool first. Store the steak and pico de gallo in separate airtight containers. Keep tortillas in a sealed bag. They will stay fresh in the fridge for 3 days.
- Freeze: Only freeze the steak. Wrap it in plastic and place it in a freezer bag. It stays good for 2 months.
- Reheat: Heat a skillet over medium heat. Add the steak slices and warm for 1-2 minutes, flipping once. Heat tortillas in a dry pan for a few seconds on each side.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 300mg
- Potassium: 500mg
- Total Carbohydrate: 28g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 22g
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