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Texas Hanger Steak Tacos with Pico de Gallo

Texas Hanger Steak Tacos with Pico de Gallo Recipe by Chef Gordon Ramsay

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Ingredients
  

  • 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

Instructions
 

Fire Up the Grill & Prep the Steak

  • Get your grill or grill pan scorching hot. At the same time, heat a cast iron skillet over high heat—you want everything ready to go so the steak cooks evenly and quickly.
    Now, grab that beautiful hanger steak and season it generously with salt and freshly cracked black pepper. Whatever seasoning is left on the plate, roll the steak around in it—no flavor left behind!

Sear Like a Pro

  • Once your pan is properly hot, add a couple of tablespoons of oil and carefully place the steak in. Here’s the trick: tilt the pan slightly so the steak is flush against the edge—this allows you to sear two sides at once, locking in that flavor fast. Give it about 2 minutes per side, ensuring a deep, golden crust forms.

Char the Nopal

  • Meanwhile, grab the nopal (cactus paddle) and season it lightly with salt. Drizzle with olive oil, then place it directly on the grill. You want beautiful char marks, so let it cook for about 2 minutes per side until slightly softened and smoky.

Whip Up the Fresh Pico de Gallo

  • In a bowl, add thinly sliced red onion and zest a lime over the top. Cut the lime in half and squeeze in the juice from one half. Now, throw in finely chopped Fresno chili, followed by a drizzle of olive oil.
    Next, mix in sliced scallions, about ⅔ of the cilantro, and a touch more olive oil for balance. Add diced tomatoes and freshly minced garlic, then season generously with salt and pepper. Give it a good mix with a spoon—boom, your fresh, zesty pico de gallo is ready to go!