|2 servings||calories per servings 630||protein serving 38 g||carbs per serving 63 g||total fat per serving 24 g|
Prized for its tenderness and versatility, hanger steak earns its name because it “hangs” between the rib and tenderloin. Folded into soft flour tortillas with radish, lime and cotija cheese, this dish makes for a festive dinner that everyone can agree on!
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||7 g|
Place a heavy baking or roasting pan in the center of oven. Heat oven to 450° F.
Prepare your mise en place: Peel onion and halve through the stem end; cut each half radially into thin wedges. Thinly slice peppers. Thinly slice mushrooms. Trim radish, slice in half lengthwise, and thinly slice crosswise. Cut lime into wedges. Pick and chop cilantro leaves.
Coat steak with 1 teaspoon cooking oil. Season with 1/2 teaspoon fajita spice (1/2 packet) and 1/4 teaspoon PeachDish Salt. Rub in the spice and salt.
In a small bowl, combine onion, pepper, mushrooms, remaining 1 teaspoon cooking oil, remaining 1/2 teaspoon (1/2 packet) fajita spice and 1/4 teaspoon PeachDish Salt.
Arrange the tortillas, radishes, lime wedges, sour cream, Cotija cheese and cilantro as garnishes at your table.
Carefully place the steak on the hot pan in oven. Roast 3 minutes. Flip and roast 2 minutes more. Remove steak to a plate or bowl to rest.
Spread seasoned vegetables on the hot pan, and return pan to oven. Roast until vegetables are cooked and lightly browned, 10-12 minutes.
About halfway through the vegetable roasting time, the steak will have rested long enough to slice. Slice thinly against the grain, saving the resting and carving juices.
Remove the cooked vegetables from oven, add sliced steak and juices back to the pan and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
Serve immediately with tortillas and garnishes to assemble at the table. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...