Hanger Steak Tacos With Cilantro Lime Crema And Charred Limes Recipes

HANGER STEAK TACOS WITH CILANTRO-LIME CREMA AND CHARRED LIMES

Steps:

• Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
• Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
• Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
• Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
• Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
• Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

HANGER STEAK TACOS WITH CHILE AND HERB OILS

Steps:

• Bring a medium saucepan filled with water to a boil. Squeeze half of the orange and half of the lime into a large bowl and add the coriander, cumin, 1/2 teaspoon ancho powder and 1 teaspoon salt. Poke the steak all over with a fork and add it to the bowl, turning to coat; marinate at room temperature for 15 minutes.
• Meanwhile, combine the juices from the remaining orange and lime halves in a medium microwave-safe bowl with the cider vinegar, sugar, 1/4 teaspoon salt and 2 tablespoons water. Microwave until simmering, about 45 seconds. Add the red onion and let stand, tossing occasionally, until ready to serve.
• In a small saucepan, combine the paprika with 1/2 cup oil and the remaining 1/2 teaspoon ancho power. Bring to just below a simmer over medium-low heat and cook, stirring occasionally, until the oil is hot and bright red, about 3 minutes. Transfer to a small bowl.
• Prepare a large bowl of ice water. Add the cilantro and parsley to the boiling water and cook until just bright green and wilted, about 20 seconds. Quickly transfer to the ice bath to cool. Remove the herbs from the water and squeeze out as much of the water as possible. Place in a blender with the remaining 1/2 cup oil and blend on high until as smooth as possible. Strain through a fine-meshed sieve into a small bowl.
• Heat a little vegetable oil in a large cast-iron pan over medium-high heat until very hot. Remove the steak from the marinade and pat dry. Cook the steak, turning once, until well-seared on the outside and medium rare, 5 to 6 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes; thinly slice across the grain. Sprinkle with additional salt.
• Adorn 4 plates with some crema and the chile and herb oils. Make 3 steak tacos per person, topping the tortillas with pickled onion, avocado, cilantro a drizzle of crema and some chile and herb oils.

CHILI LIME STEAK TACOS RECIPE BY TASTY

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!

STEAK TACOS WITH GUACAMOLE, SALSA, AND LIME CREMA

Steps:

• To make tacos: Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large saute pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
• To make salsa: Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeno.).
• To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
• To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes.
• To serve: Spread 1/2 tablespoon guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole and a bag of your favorite tortilla chips.

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

CILANTRO LIME STEAK TACOS

Steps:

• Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
• Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
• Preheat grill, bbq, George Foreman or oven broiler.
• Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
• Cut remaining limes in half.
• Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
• Squeeze juice of half a lime over each wrap, wrap it up and enjoy!