Chili-Rubbed Hanger Steak Wrap Recipe
For the steak:
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon brown sugar
1/2 teaspoon dried oregano
Salt and pepper
1 1/4 to 1 1/2 pound beef hanger steak, sliced into 4 pieces
1 1/2 teaspoons olive oil
For the romaine, dressing, and wrapping:
1/4 cup reduced-fat sour cream [I used full-fat plain yogurt and liked it]
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon chili powder
1 head romaine lettuce
1/4 cup chopped scallions
2-4 whole wheat tortillas or other “wraps,” depending on how many lunches you want to get out of this
1 1/2 pounds jicama , peeled and julienned
1/2 small red onion, halved and thinly sliced
1/4 cup coarsely chopped fresh cilantro
2-3 tablespoons fresh lime juice
Position an oven rack 4 inches from the broiler and turn it on. Line a rimmed baking sheet or broiler pan with aluminum foil. Combine the chili powder, coriander, sugar, and oregano with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Lay the steaks on the baking sheet and rub all over with oil. Then pat on the spice mixture, again coating the steaks as evenly as you can. When the broiler is good and hot, broil the steaks without turning, 5-8 minutes for a medium-rare finish . Remove the cooked steaks to a platter to rest for 10 minutes, loosely tented with aluminum foil. Whisk the yogurt, mayonnaise, lemon juice, and chili powder with some salt and pepper. Separate the romaine into leaves , wash, and dry.
drizzle a handful of romaine leaves with creamy chili dressing and sprinkle with chopped scallions. Carve the steaks across the grain into 1/4-1/2 inch slices, as you like, and serve beside the salad.
Carve the meat into 1/4-1/2 inch slices. Spread a tortilla thinly with dressing, top with a romaine leaf or two, and fill with sliced steak. Four ounces of meat should be enough, and you might even prefer less. Drizzle the steak with a little more dressing, sprinkle with chopped scallions, and roll up.
Great Food Fast Toss all ingredients together. Serve immediately or refrigerate, according to the book, for up to 6 hours. I could happily eat this slaw even after it has spent a day or two in the refrigerator, although it will, of course, be less crisp, and the cilantro will start to look a little sad. If this concerns you, you could combine everything but the lime juice in a Tupperware, bring half a lime to work, and toss with fresh lime juice right before you eat.