Gordon Ramsay’s tender Texas hanger steak taco recipe is bursting with flavor

Gordon Ramsay’s juicy steak tacos boast lots of flavor and flair. They include savory pieces of steak that are generously seasoned and cooked to be tender. Once you’ve replicated the recipe, you’ll want to share the mouthwatering tacos with friends and family.

You might also want to take a look at Ramsay’s recipe for the best breakfast sandwich, as well as his mashed potato recipe that is perfectly seasoned and said to be fit for royalty.

That aside, the Texas hanger steak tacos are the perfect go-to for a quick lunch. The ingredients are as follows.

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:

Step 1: Over high heat, begin by heating a grill or grill pan, along with a cast iron skillet.

Step 2: Generously season the steak with salt and pepper, and roll it around in any seasonings left on the plate to ensure it’s well coated.

Step 3: Once your skillet is hot, add a couple of tablespoons of oil to it and sear the steak for about two minutes on each side. For the perfect sear, tilt the pan so the steak is flush with the edge of the pan, allowing it to sear on two sides at the same time.

Step 4: Season the nopal with salt and rub with olive oil. Place it directly onto the grill (or grill pan) and char for about two minutes on each side.

Step 5: Set the red onion in a bowl and zest the lime over it, then squeeze the juice of half of the lime and add in the fresno. Add about 1 tablespoon of olive oil and mix.

Step 6: Now it’s time to create your pico de gallo. Throw some scallions and about two-thirds of the cilantro and a hint more olive oil, followed by the diced tomato and garlic. Season with salt and pepper and fold to mix with a spoon.

Step 7: Once you’ve cooked it to rare, take the steak from the pan and move it to a cooling rack. Pour the pan liquids over the steak. Take the nopal from the grill and cut it into pieces before you add it to the pico de gallo.

Step 8: For one of the final steps, lightly toast the tortillas on the grill before putting them in taco holders so they are molded to the correct shape.

Step 9: Scoop about one-fourth of a cup of pico de gallo on each tortilla before cutting the steak into thick slices. Spoon a bit more pico de gallo on top, followed by a few avocado slices. Top it with crema, a bit of lime and some cilantro.