Entree: United States – Texas – Hanger Steak Tacos al Carbón

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 hanger steak, approx. 1.5 lb (680 g) total
- 1/3 cup (80 ml) fresh orange juice
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 12 corn tortillas (6-inch (15.2 cm))
- 1/2 cup (60 g) finely chopped white onion
- 1/2 cup (15 g) chopped cilantro (for topping)
- 1 cup (240 g) salsa verde or tomatillo salsa
- 2 limes, quartered

Show original ingredient measurements

- 1 hanger steak, approx. 1.5 lb (680 g) total
- 1/3 cup (80 ml) fresh orange juice
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 12 corn tortillas (6-inch)
- 1/2 cup (60 g) finely chopped white onion
- 1/2 cup (15 g) chopped cilantro (for topping)
- 1 cup (240 g) salsa verde or tomatillo salsa
- 2 limes, quartered

Instructions

1. Whisk together orange juice, lime juice, olive oil, garlic, cilantro, cumin, salt, and pepper; place hanger steak in a shallow dish or bag and marinate 30 minutes to 2 hours in the refrigerator.
2. Preheat a grill or cast-iron skillet to high heat and oil the grate or pan lightly.
3. Remove steak from marinade, pat dry, and sear 3–5 minutes per side for medium-rare (internal 125–130°F / 52–54°C), allowing edges to char for smoky flavor.
4. Transfer steak to a cutting board, rest 8–10 minutes, then slice thinly against the grain.
5. Warm corn tortillas on the hot grill or skillet until pliable and slightly charred, about 20–30 seconds per side.
6. Assemble tacos with sliced steak, chopped onion, chopped cilantro, a spoonful of salsa verde, and a squeeze of lime.