These carne asada style hanger steak tacos will cure even the hangriest. Quick to cook and boldly flavorful, you'll be taco ready in no time!
Course Main Course
Keyword steak taco
Prep Time 15minutes
Cook Time 10minutes
Marinating and Resting Time 45minutes
Total Time 1hour10minutes
Servings 6large tacos
Author Salty Tooth & Brad Prose
1Tbspcoarse sea salt
For the marinade
1limejuiced and zested
4garlic clovessmashed or minced
For the tacos
1/2cupcotija or queso frescocrumbled
1cuppico de gallo
Preheat the grill.
In a ziplock bag or large bowl, add all marinade ingredients together and stir to combine.
Pat dry the hanger steak add the steak to the marinade mix. Cover and let sit for thirty minutes at room temperature.
When the steaks have finished marinating, pat them dry, sprinkle with coarse sea salt, and place them over direct heat on the grill. Cook each side about 4 to 5 minutes or until meat is medium rare and internal temperature has reached 135 degrees Fahrenheit.
After removing the steak from the grill, cover and allow it to rest for about 10 minutes to preserve its juices.
Meanwhile, heat up a medium sized cast iron pan on the grill or stove. Heat up the tortillas, about 1 minute on each side.
With a sharp steak knife, cut the steak against the grain into small, 1-inch slices.
Assemble the tacos with a bed of fresh cabbage, sliced steak, pico de gallo, and crumbled cheese.