Steak Tacos
Marinated hanger steak air-fried, sliced thin, and served on tortillas with a spicy crema.
ā±ļø Prep: 10 minš³ Cook: 18 min
Ingredients
| 2 pounds | 905 g | hanger steak |
| to taste | salt and ground black pepper | |
| 10 | limes, juiced | |
| 1/2 cup | 120 ml | olive oil |
| ā | cooking spray | |
| 1/2 cup | 120 ml | sour cream |
| 2 tablespoons | 30 ml | Cholula hot sauce (or any hot sauce) |
| 1 | lime, juiced | |
| 16 | small flour tortillas |
Instructions
Servings: 2 | Ready in: 58 min | Prep: 10 min | Cook: 18 min
- Season steak with salt and black pepper. Place in a large resealable plastic bag; add juice from 10 limes and olive oil. Marinate for 30 minutes but no longer or the steak will start to break down.
- Remove steak from marinade and pat dry; season with more salt and black pepper. Spray steak with cooking spray and place in CrispLid fryer basket, working in batches as needed.
- Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 500Ā°F (260Ā°C) and cook for 5 minutes, then flip and cook for 5 additional minutes for medium-rare. Lift the lid using the handle and set it on the silicone trivet. Transfer steak to a cutting board to rest for 10 minutes.
- Stir sour cream, Cholula hot sauce, juice from 1 lime, and salt together in a small bowl until spicy crema is evenly combined.
- Place CrispLid trivet in the inner steel pot of pressure cooker. Spray tortillas lightly on both sides with cooking spray. Set 1 tortilla onto the trivet in the pressure cooker.
- Set CrispLid on top of inner steel pot and plug in. Set to 450Ā°F (230Ā°C) and cook for 30 seconds per side. Repeat with remaining tortillas.
- Slice steak thinly against the grain.
- Arrange steak onto each tortilla and top with spicy crema.
Mealthy Tip: Add chopped cilantro to the spicy crema for a fresh flavor! Substitute corn tortillas for the flour tortillas for a gluten-free version.