Entree: United States – Texas – Tacos al Carbon with 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 15 min

Additional 8 min

Total 40 min

Ingredients

- 1.25 lb (570 g) hanger steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) smoked paprika
- 1/4 cup (60 ml) olive oil (for finishing and salsa)
- 1 cup (160 g) fresh corn kernels (about 2 ears)
- 1/2 cup (120 ml) finely chopped white onion
- 1/2 cup (120 ml) chopped fresh cilantro
- 2 tbsp (30 ml) lime juice
- 1 serrano or jalapeño, minced
- 12 corn tortillas, 4-inch (NULL)
- 1 lime, cut into wedges

Instructions

1. Season hanger steak with salt, pepper, cumin, and smoked paprika; rub evenly and let sit 20 minutes.
2. Preheat a grill or cast-iron skillet to high and brush steak with 1 tbsp (15 ml) vegetable oil.
3. Sear steak 3–4 minutes per side for medium-rare; transfer to a cutting board and rest 8 minutes.
4. While steak rests, heat remaining 1 tbsp (15 ml) oil in a skillet over medium-high and char corn kernels until lightly browned, 4–6 minutes.
5. Combine charred corn, 1/4 cup (60 ml) olive oil, chopped onion, cilantro, lime juice, and minced serrano to make a quick salsa; season to taste.
6. Chop rested steak into bite-sized pieces and lightly toss with a splash of olive oil and a pinch of salt.
7. Warm small corn tortillas and assemble tacos with chopped steak, charred corn salsa, and lime wedges.