Entree: United States – Texas – Carne Asada Hanger Steak (Grilled marinated hanger steak in Tex‑Mex 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 15 min

Cook 20 min

Additional 3 hrs 30 min

Total 3 hrs 50 min

Ingredients

- 1 hanger steak, approx. 1.25 lb (560 g)
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) chopped fresh cilantro
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1 tbsp (15 ml) vegetable oil for the grill
- 1 large onion, cut into thick rings
- 8 (6-inch) corn or flour tortillas
- Lime wedges for serving

Instructions

1. Combine orange juice, lime juice, olive oil, cilantro, garlic, cumin, oregano, salt, pepper, and red pepper flakes in a bowl; whisk to combine. Place hanger steak in a resealable bag or shallow dish and pour marinade over, massaging to coat. Refrigerate 2–6 hours.
2. Remove steak from marinade and let sit 30 minutes at room temperature. Preheat grill to high heat and oil the grates. Grill steak 4–6 minutes per side for medium-rare (adjust to preference). Meanwhile, grill onion rings until charred and softened, about 3–4 minutes per side. Rest steak 8–10 minutes, slice thinly against the grain, and serve with grilled onions, warm tortillas, and lime wedges.