Hanger Steak Soft Tacos with Caramelized Onions| Christy Rost
- 1 beef hanger steak
- 6 tablespoons canola oil, divided
- 1 ½ teaspoons onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon smoked sea salt flakes
- ½ teaspoon Liquid Smoke
- ¼ teaspoon cumin
- ¼ teaspoon freshly ground black pepper
- 1 package flour tortillas
In a large plastic zipper bag, mix 3 tablespoons canola oil, onion powder, smoked paprika, smoke sea salt, Liquid Smoke, cumin, and black pepper. Add the hanger steak, close the bag, rub the spice mixture into the meat, and chill 1 to 2 hours, or until shortly before cooking.
Preheat oven to 300 degrees. Wrap flour tortillas in foil or place in a tortilla warmer and warm in the oven.
Preheat a large skillet over medium-high heat, add 2 tablespoon canola oil, and swirl to coat the bottom of the pan. Add onions and sauté 2 minutes until they begin to soften. Reduce heat to medium and continue to cook, stirring occasionally, until the onions turn golden brown. Transfer the caramelized onions to a platter and keep warm.
Add 1 tablespoon canola oil to the skillet and swirl to coat the bottom of the pan. Remove the meat from the marinade, drain it on paper towel, then transfer it to the pan. Cook 3 to 4 minutes until the bottom of the meat is well-seared, turn it over, and cook the other side 3 to 4 minutes. Turn the meat again and cook 1 to 2 minutes on each side, depending on the thickness, until a meat thermometer inserted into the center registers 135 degrees for medium-rare. During the final minutes of cooking, return the onions to the pan to reheat.
To serve, slice the steak into thin slices and fill warm tortillas with meat and caramelized onions.
Yield: 4 to 6 servings