Texas Steak Tacos with Pico de Gallo and Nopales
Ingredients: Hanger steak, Nopales (cactus pads), Corn tortillas, Red onion, Tomato · 25 min cook time · 650kcal · ~₩30,100
Ingredients
350g Hanger steak, 2ea Nopales (cactus pads), 4ea Corn tortillas, 0.5ea Red onion, 1ea Tomato, 3ea Scallions, 20g Cilantro, 1ea Red chili pepper, 1ea Lime, 1ea Garlic, 0.5ea Avocado, 30ml Olive oil, 1to taste Salt, 1to taste Black pepper
Instructions
1. Season the hanger steak generously with salt and black pepper on all sides.
2. Lightly season the cactus pads (nopales) and rub with olive oil.
3. Heat olive oil in a cast-iron skillet on the grill, add the hanger steak, and sear for about 2 minutes on each side while tilting the pan.
4. Grill the cactus pads directly on the open grill for about 2 minutes per side until charred.
5. Finely dice red onion, red chili pepper, scallions, cilantro, tomatoes, and garlic to prepare the pico de gallo salsa, seasoning with lime zest, lime juice, olive oil, salt, and pepper.
6. Finely chop the grilled cactus pads and mix them into the pico de gallo salsa.
7. Let the cooked hanger steak rest on a wire rack, pouring cooking juices over it.
8. Toast the corn tortillas lightly on the grill until slightly curled, then place them in a taco holder.
9. Slice the rested hanger steak across the grain.
10. Assemble the tacos by filling the corn tortillas with the cactus pico de gallo base, sliced hanger steak, sliced avocado, a drizzle of dressing, lime juice, and chopped cilantro.
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