Entree: Mexico – Carne Asada (Hanger Steak) (Grilled marinated 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 10 min

Cook 15 min

Additional 6 hrs

Total 6 hrs 40 min

Ingredients

- 2 hanger steaks, approx. 1 lb (450 g) each
- 1/2 cup (120 ml) orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 4 garlic cloves, minced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 8 corn tortillas (optional) for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, whisk together orange juice, lime juice, olive oil, garlic, cilantro, jalapeño, cumin, oregano, 2 tsp (10 ml) kosher salt, and 1 tsp (5 ml) black pepper.
2. Place hanger steaks in a shallow dish or zip-top bag and pour marinade over; refrigerate at least 1 hour and up to 6 hours, turning occasionally.
3. Remove steaks from marinade and pat dry; discard excess marinade.
4. Preheat grill or cast-iron skillet to high heat and oil the grates or pan.
5. Grill steaks 4–6 minutes per side for medium-rare (depending on thickness); do not overcrowd.
6. Transfer to a cutting board and rest 8–10 minutes.
7. Slice thinly across the grain and serve with warmed corn tortillas and any desired garnishes (lime wedges, chopped onion, cilantro).

1. In a bowl, whisk together orange juice, lime juice, olive oil, garlic, cilantro, jalapeño, cumin, oregano, 2 tsp kosher salt, and 1 tsp black pepper.
2. Place hanger steaks in a shallow dish or zip-top bag and pour marinade over; refrigerate at least 1 hour and up to 6 hours, turning occasionally.
3. Remove steaks from marinade and pat dry; discard excess marinade.
4. Preheat grill or cast-iron skillet to high heat and oil the grates or pan.
5. Grill steaks 4–6 minutes per side for medium-rare (depending on thickness); do not overcrowd.
6. Transfer to a cutting board and rest 8–10 minutes.
7. Slice thinly across the grain and serve with warmed corn tortillas and any desired garnishes (lime wedges, chopped onion, cilantro).