15-Minute Ancho-Garlic Hanger Steak & Blistered Tomato Skillet

Instructions

1. 1

   Slice 1.25 lbs hanger steak against the grain into thin bite-sized strips. In a medium bowl, toss the sliced beef with 1 tbsp ground ancho chile powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tsp kosher salt until every piece is evenly coated in spices.

   4 min

   Tip: Mom tip: Slicing against the grain makes even budget cut beef melt-in-your-mouth tender! Do this while your pan heats up.

2. 2

   Heat 1 tbsp olive oil in a large heavy skillet (cast iron is king here!) over high heat until it starts to lightly smoke. Add the seasoned 1.25 lbs hanger steak in a single layer. Flash-sauté without moving for 90 seconds to get a brown crust, then toss and sauté for 1 more minute. Transfer meat to a warm plate.

   3 min

   Tip: Don't overcrowd the skillet! If your pan is small, do two quick batches so the meat sears instead of steaming. We want crisp edges, folks.

3. 3

   In the same smoking-hot skillet with all those gorgeous brown drippings, toss in 1 medium yellow onion, 4 cloves garlic, 1 serrano pepper, and 2 cups cherry tomatoes. Sauté on high heat for 3 minutes, tossing occasionally, until the tomato skins blister and burst into a rich quick sauce.

   3 min

   Tip: Keep the heat high! Those bursting tomato juices scrape up all the caramelized spice bits glued to the bottom of the pan.

4. 4

   Return the cooked 1.25 lbs hanger steak and any accumulated plate juices right back into the skillet. Pour in 2 tbsp lime juice and toss everything together for 30 seconds until hot and glossy. Remove from heat, stir in 0.25 cup fresh cilantro, and sprinkle with 0.5 cup queso fresco.

   2 min

   Tip: Taste it—then decide if it needs an extra squeeze of lime or pinch of salt before serving!