So here we have steak tacos. I'm going to show you how to make them. You know, if you're going to go all out, you might as well get a nice, high-quality cut of steak. This is a hanger steak. You can use a butcher steak, flank steak, but I would stay away from those really thick-cut ones because it's going to be chewy. Really simple. We're going to add salt. We're going to have a pan heating up, nice oil. We're going to get a quick sear on it so that we get color on the outside. I like it medium rare.
We're going to top it off with a peanut salsa which you can find in our series. A little bit of lettuce too to balance out the salt factor. Alright, so here we go. Salt, a little bit of the steak here. And it's heating behind me. Here we go. Don't overcook the steak. So good. And steak is so simple, all you need is salt and pepper. You're really relying on the quality of the meat for the flavor. Go to your local butcher shop, they'll guide you on what kind of cut to get. Perfect. And keep that on high, let it go for about 30 seconds to a minute per side, and then we can move right into cooking a tortilla, assembling it, and then there you go. I like hot food, so I'm going to get my tortillas ready.
Then we're going to use two tortillas so it doesn't break, gives it a nice stability, keeps everything intact. You can eat everything, nothing is left on the plate. You can see we got a nice sizzle here, it's crisping up. Flip. We have a nice, medium-rare steak here. It's warm and pink in the middle. I don't like it when it's chewy and tough and gray in the middle because you lose all that flavor of the meat. Are our tortillas done? Put them right on this plate here. Right. And it will be easier to eat if you use medium-rare because it won't be toughening up. Beautiful. Now add a little bit of our peanut salsa. You could even cook the steak in this if you want to. A little lettuce offers some freshness. And there you go. There is your steak taco with chunky Mexican salsa.