Entree: Mexico – Arrachera-style Hanger Steak (Mexican) (Grilled marinated hanger steak, Mexican-style)

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 20 min

Cook 10 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 hanger steaks, approx. 12 oz (340 g) each
- For the marinade:
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/2 cup (120 ml) fresh orange juice (about 1 orange)
- 1/4 cup (60 ml) soy sauce
- 4 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder or ancho chile powder
- 2 tbsp (30 ml) vegetable oil
- Salt to taste
- Freshly ground black pepper to taste
- To serve:
- 8 corn tortillas
- 1/2 cup (120 ml) pico de gallo or chopped fresh salsa
- 1/2 cup (20 g) chopped fresh cilantro
- Lime wedges

Instructions

1. Whisk together marinade ingredients (lime juice, orange juice, soy sauce, garlic, cilantro, cumin, chili powder, vegetable oil, salt, and pepper). Place steaks in a resealable bag or shallow dish, pour marinade over, and refrigerate 2–6 hours (no more than 8 hours).
2. Remove steaks from marinade, pat dry, and let come to room temperature 20–30 minutes. Discard used marinade.
3. Preheat grill or cast-iron skillet to high heat. Grill steaks 3–5 minutes per side for medium-rare depending on thickness. Let rest 8 minutes.
4. Slice steak thinly against the grain. Warm tortillas on the grill or skillet, assemble with sliced steak, pico de gallo, cilantro, and a squeeze of lime, and serve.