- 2 teaspoons cumin seeds
- 2 teaspoons caraway seeds
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 2 pounds hanger steak
- Kosher salt
- Coarse black pepper
- 3 tablespoons olive oil, canola or safflower oil, divided
Preheat oven to 375°F.
In small pan, toast cumin and caraway seeds. Grind them in a spice mill or mortar and pestle; combine with granulated garlic and onion in small bowl.
Bring steak to room temperature. Trim and pound hanger steaks to same thickness. Season meat with salt, pepper and the seasoning rub.
Heat a cast-iron skillet over medium-high heat with oil, 2 turns of the pan. Add peppers, onions, chile peppers and garlic, and cook to tender-crisp, 4-5 minutes. Douse pan with lime juice then remove vegetables to serving platter or bowl and cover to keep warm.
Add another turn of the pan of oil to cast iron skillet. Cook steaks about 8 minutes until well-crusted and browned. Remove to rest, add stock to pan and whisk up drippings. Add steak sauce and hot sauce, and stir to combine; turn off heat. Let steaks rest 5-10 minutes.
Char tortillas over an open flame for 15 seconds per side or in hot, dry stainless skillet. Wrap them in a towel or cloth napkin to keep warm.
Thinly slice steak on an angle against the grain, turn the heat under the sauce back on and add the meat to bubbling sauce; turn to coat. Serve steak directly from the hot skillet with peppers and onions, toppings and tortillas alongside for building the tacos.