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Texas Hanger Steak Tacos with Pico de Gallo from Ramsay Around The World
Heat a grill or grill pan over high heat, along with a cast iron skillet.
Season the steak generously with salt and pepper, and roll the steak around in any seasonings left on the plate.
Once hot, add a couple tablespoons of oil to the skillet and sear the steak. Tilt the pan so the steak is flush with the edge of the pan, allowing it to sear on two sides simultaneously, about 2 minutes each side.
Season the nopal with salt and rub with olive oil. Place it directly onto the grill (or grill pan) and char for about 2 minutes per side.
Place the red onion in a bowl and zest the lime over, then squeeze the juice of ½ the lime and add the fresno. Add about 1 tablespoon of olive oil and mix. Add scallions and about ⅔ of the cilantro and a touch more olive oil, followed by the diced tomato and garlic. Season with salt and pepper and fold to mix with a spoon--this is your pico de gallo.
Once cooked to rare, remove the steak from the pan and transfer to a cooling rack and pour the pan juices over the steak. Remove the nopal from the grill and dice before adding to the pico de gallo.
Lastly, lightly toast the tortillas on the grill before placing them in taco holders so they set in the proper shape.
Spoon about ¼ cup 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 with crema, a squeeze of lime and a sprinkling of cilantro.