Certified Angus Beef® hanger steak gets a quick lemon-garlic marinade, a hot sear, and a thin slice against the grain before being tucked into warm tortillas with red onion, cilantro, jalapeño, lime, and BBQ sauce.
2 Certified Angus Beef® hanger steaks, about ¾ lb total
¼ cup Jones Bones Pitmaster BBQ Sauce, divided
¼ cup Lupo’s Lemon Garlic Marinade
Small flour or corn tortillas
½ red onion, thinly sliced
1 jalapeño, thinly sliced
Fresh cilantro
2 limes, cut into wedges
Sour cream, for serving
Instructions
Marinate the steak. Combine Lupo’s Lemon Garlic Marinade with half of the Jones Bones Pitmaster BBQ Sauce. Add the hanger steak and marinate in the refrigerator for about 2 hours. Discard the used marinade.
Prepare for cooking. Remove the steak from the marinade and pat thoroughly dry with paper towels. A dry surface helps the steak develop a good sear.
Sear or grill. Heat a grill or cast iron skillet over high heat. Cook the hanger steak for about 3–5 minutes per side, depending on thickness, until it reaches your preferred internal temperature. For USDA guidance, whole cuts of beef should reach 145°F followed by a 3-minute rest.
Rest and slice. Transfer the steak to a cutting board and rest for 5 minutes. Slice very thinly against the grain.
Warm the tortillas. Warm tortillas briefly on the grill, over a gas flame, or in a dry skillet until soft and lightly toasted.
Build the tacos. Fill each tortilla with sliced hanger steak, red onion, jalapeño, cilantro, and a drizzle of the reserved unused Jones Bones Pitmaster BBQ Sauce. Finish with sour cream and a squeeze of fresh lime.
Notes
The hanger steak is what butchers used to take home for themselves — it’s intensely beefy and underpriced for its flavor. Slicing against the grain is mandatory. Cut with it and it’s like leather; cut against it and it melts.
Nutrition
Serving Size:2
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
Palmer’s Direct To You Market
