Serves 2-3 | Prep time 30 mins | Cooking time 30 mins
Ingredients:
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
700g hanger/skirt steak
4 tbs canola oil, divided
1 red bell pepper, stemmed, seeded, cut into strips
1 yellow bell pepper, stemmed, seeded, cut into strips
1 red onion, cut into thin wedges
6-9 flour tortillas, or corn tortillas, warmed
2 limes, cut into wedges
1/4 cup chopped coriander leaves
1 bottle Mexican hot sauce
1 cup guacamole, if desired
1 cup tomato salsa, if desired
Directions:
01
In a small bowl, combine chili powder, cumin, paprika, garlic, salt, pepper, lime juice and 2 tablespoons oil. Coat steak and rest for 1 hour at room temperature.
02
Season bell pepper slices and onion wedges with 1 tablespoon canola oil; season with additional salt and pepper, to taste.
03
Brush steak with 1 tablespoon canola oil. Add steak to very hot pan, and cook until desired doneness, about 4-5 minutes per side for medium rare (55°C) to medium (60°C) doneness, turning occasionally. Remove steak from the pan. Let rest 5-10 minutes.
04
While steak is resting, add bell peppers and onion to the same pan, and cook, turning occasionally, until tender and slightly charred.
05
Slice the steak thinly against the grain.
06
Serve steak and bell peppers with tortillas, lime wedges, coriander leaves, hot sauce and other condiments as desired.
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