Entree: Mexico – Northern Mexico / Borderlands (Tex‑Mex influence) – Tacos al Carbón with Hanger Steak (Grilled hanger steak tacos)

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 15 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

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

- 2 hanger steaks, approx. 10 oz (280 g) each
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 12 (4–6 inch (10.2 to 15.2 cm)) corn tortillas
- 1/2 cup (120 ml) chopped white onion
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving
- Salsa verde or salsa roja for serving (optional)

Show original ingredient measurements

- 2 hanger steaks, approx. 10 oz (280 g) each
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 3 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 12 (4–6 inch) corn tortillas
- 1/2 cup (120 ml) chopped white onion
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving
- Salsa verde or salsa roja for serving (optional)

Instructions

1. In a bowl mix orange juice, lime juice, garlic, vegetable oil, cumin, salt, and pepper. Marinate hanger steaks 1–4 hours in the refrigerator. Remove steaks 30 minutes before grilling to come to room temperature.
2. Preheat grill to very hot. Grill steaks 3–5 minutes per side for medium-rare depending on thickness. Let rest 8 minutes, then slice very thinly against the grain. Warm tortillas on the grill. Assemble tacos with sliced steak, chopped onion, cilantro, and a squeeze of lime; serve with salsa on the side.