Entree: United States – Texas – Carne Asada–Style Hanger Steak

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 3 hrs

Total 3 hrs 30 min

Ingredients

- 2 hanger steaks, approx. 10 oz (285 g) each
- 1/3 cup (80 ml) orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 1/4 cup (15 g) chopped fresh cilantro
- 3 cloves garlic, minced
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 jalapeño, seeded and minced (optional)
- 8 corn tortillas
- 1 cup (240 ml) salsa verde or pico de gallo for serving
- Lime wedges and extra cilantro for garnish

Instructions

1. Whisk orange juice, lime juice, olive oil, cilantro, garlic, cumin, oregano, Worcestershire, jalapeño, salt and pepper; pour over hanger steaks and marinate in refrigerator 2–6 hours.
2. Preheat grill to high and remove steaks from marinade; grill 4–6 minutes per side for medium-rare, adjusting time for thickness. Let rest 5–10 minutes, slice thin across the grain.
3. Warm corn tortillas, top with sliced steak, salsa, cilantro and lime wedges and serve.