Entree: United States – Texas – Hanger Steak Tacos al Carbón with Charred Corn Salsa (Grilled steak tacos with charred corn salsa)

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 20 min

Additional 30 min

Total 1 hr

Ingredients

- 1 hanger steak, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 2 ears corn, husked (or 1 1/2 cups / 235 g frozen corn)
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2 g) smoked paprika
- 8 small corn tortillas
- Crumbled cotija or queso fresco for serving (optional)
- Lime wedges for serving

Instructions

1. Preheat grill to high. Rub hanger steak with 1 tbsp vegetable oil, lime juice, kosher salt, black pepper, and cumin; let rest 15–30 minutes at room temperature.
2. Grill corn directly over flame until charred on all sides, turning occasionally, about 8–10 minutes; remove and let cool slightly, then cut kernels off the cob. Grill hanger steak 3–5 minutes per side for medium‑rare; remove and rest 8–10 minutes.
3. While steak rests, combine charred corn, red onion, jalapeño, cilantro, olive oil, smoked paprika, and a pinch of salt in a bowl; taste and adjust seasoning.
4. Slice steak thinly against the grain. Warm tortillas on the grill or skillet, fill with sliced hanger steak, top with charred corn salsa and crumbled cotija, and serve with lime wedges.