Entree: Mexico – Northern Mexico – Carne Asada (Hanger Steak) (Grilled meat)

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 15 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 hanger steaks, approx. 12 oz (340 g) each
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 3 cloves garlic, minced
- 1 jalapeño, stemmed and minced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) sea salt
- 1/2 tsp (2.5 ml) black pepper
- 1/2 tsp (2.5 ml) ancho chili powder or mild chili powder
- 8 6-inch (15.2 cm) corn tortillas
- Sliced white onion and chopped cilantro for garnish
- Lime wedges for serving

Show original ingredient measurements

- 2 hanger steaks, approx. 12 oz (340 g) each
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 3 cloves garlic, minced
- 1 jalapeño, stemmed and minced
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) sea salt
- 1/2 tsp (2.5 ml) black pepper
- 1/2 tsp (2.5 ml) ancho chili powder or mild chili powder
- 8 6-inch corn tortillas
- Sliced white onion and chopped cilantro for garnish
- Lime wedges for serving

Instructions

1. Whisk orange juice, lime juice, olive oil, garlic, jalapeño, cilantro, cumin, salt, black pepper, and ancho chili powder; place hanger steaks in a shallow dish or zip-top bag and pour marinade over; refrigerate 1–4 hours.
2. Remove steaks from marinade, pat dry, and let sit 20 minutes at room temperature while preheating a grill to high heat.
3. Grill steaks 3–6 minutes per side depending on thickness for medium-rare to medium; aim for 125–135°F (52–57°C) internal temperature; transfer to a cutting board and rest 8–10 minutes.
4. Warm corn tortillas on the grill wrapped in foil or in a dry skillet.
5. Slice steaks thinly against the grain and serve on tortillas topped with sliced onion, cilantro, and a squeeze of lime.