Entree: Mexico – Northern Mexico / Borderlands (Tex‑Mex) – Hanger Steak Tacos al Carbon (Grilled 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 20 min

Cook 12 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 whole hanger steak, approx. 1.75 lb (800 g) total
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) apple cider vinegar
- 3 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 cup (120 ml) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice
- 1 small red onion, finely chopped
- 1 serrano pepper, seeded and finely chopped (optional)
- 12 4-inch corn tortillas
- Radishes, sliced, and lime wedges for serving

Instructions

1. Mix vegetable oil, apple cider vinegar, garlic, cumin, salt, and pepper; coat the hanger steak and marinate 30 minutes to 2 hours refrigerated.
2. Preheat a charcoal grill, gas grill, or cast-iron skillet to very high heat; remove steak from marinade and pat dry.
3. Grill or sear the steak 3–6 minutes per side until a dark crust forms and internal temperature reaches about 130°F (54°C) for medium-rare; let rest 8–10 minutes on a cutting board.
4. While steak rests, combine chopped cilantro, lime juice, red onion, serrano (if using), and a pinch of salt to make a quick salsa; taste and adjust seasoning.
5. Slice rested steak thinly against the grain; warm tortillas and assemble tacos with sliced steak, a spoonful of cilantro-lime salsa, radish slices, and a squeeze of lime.