I recently discovered hanger steak, courtesy of Taryn at George’s Meats in Port Moody’s Newport Village. This less expensive cut of beef is flavourful and half the cost (per pound) as a rib eye steak. I wasn’t sure what to do with it at first, but here’s what I came up with.
- 1.5 lbs or approximately 4 pieces of hanger steak
- 2 small onions, halved and thinly sliced
- 2 bell peppers, thinly sliced
- 2 garlic cloves, minced
- 1 avocado, halved and sliced
- handful of cherry tomatoes, cut in half
- 2 yams or Udi’s gluten-free tortillas
- 1/2 bunch of cilantro for garnish
- Muy Rico Chipotle Pepper Chutney
If you are using yams, wrap in tinfoil and bake now at 400F for 30-45 minutes depending on the size.
Pre-heat a large cast iron skillet to medium-high . Season the hanger steak with salt and pepper. Add a little bit of your favourite cooking oil, like lard from pastured pork or duck fat to the skillet. Once the oil is hot, add the steaks. Cook on four sides approximately 4 min per side for a total of 12-15 minutes. The cooking time depends on the thickness of your steaks and your preference (well done, medium-well, medium, medium-rare etc). Personally, I like these steaks cooked medium-rare.
Once your steaks are cooked according to your desire, set aside and cover with tinfoil. Turn the skillet down to medium, add some more fat along with the onions and and garlic. Deglaze the pan by adding a couple of tablespoons of water. Then add the peppers. Cook until soft. Thinly slice the steaks, being careful to cut across the grain.
To make burritos: Heat the burritos according to the package instructions. To the burrito, add steak slices, onions and peppers, avocado slices, cherry tomatoes, cilantro and the chutney. Wrap and enjoy!
With the yams: Split the yam lengthwise, and cut crosshatches into the yam. Then layer the onions and peppers, steak slices, avocado, cilantro, and tomatoes. Garnish with cilantro and the pepper chutney. Dig in!