I’ve been wanting to try some tequila recipes, and it’s finally time. My physical therapist is something of a tequila connoisseur, and he recommended Casamigos Tequila. This was pre-pandemic, and I’ve had a bottle sitting on my bar waiting for some special recipes. (Yes, it made it through the pandemic, but my cheaper tequila did not.) So this week I have decided it’s finally time to break open that bottle, and I’m starting with this Tequila Lime Marinated Steak. Tequila and red meat sound like a treat after the past few weeks of patiently dealing with having my shower ripped out and replaced thanks to a leak. Wish me luck!
Tequila Lime Marinated Hangar Steak, a lean steak that is flavor filled! Perfect to feed a crowd at a BBQ! A great weeknight meal and versatile! The marinade is also great on chicken and pork! Serve with anything from guacamole to grilled veggies!
It’s always nice when it’s easy to find a recipe’s ingredients, but every once in a while there’s one that’s a bit challenging. That’s what I found with the hanger steak—I had no idea how difficult it would be to find! I looked for it online and found three local shops carried it. No biggie, I thought, I’ll just get my groceries at Fresh Markt this week since they have everything else I need.
Unfortunately, they didn’t have any in stock on the day I shopped. Ugh! So I went back online and decided to give Wild Fork a try. In addition to the tequila, my physical therapist recommended Wild Fork, and I’ve been meaning to give them a try. (Can you tell we talked about food a lot?) They came through with hanger steak for $12.98 per pound, and I got a 1.9-pound piece for $24.66.
There are only a few more ingredients, and they were all much easier to find than the hanger steak. I had Dijon mustard, salt, pepper, raw honey, and ground cumin on hand. All that was left to buy was garlic, lime, and red onion. No problemo!
Most of the work in this recipe is making the marinade, and even that is easy. Here’s how my time was spent:
- 8 minutes prep
- 30 minutes to warm up to room temperature
- 7 minutes to grill
- 10 minutes to stand
- 55 minutes total
That’s not including time to marinate overnight. The time on the recipe is 23 minutes total. It looks like the time to warm up before grilling wasn’t included in that. Taking that into account, my time was 25 minutes—very close to what was listed.
The hanger steak I got didn’t have much fat on it, so I didn’t have to trim it away. That left me to just mix up the marinade and put everything into a ziplock bag.
I started prepping the marinade in a soup bowl because I didn’t think I needed to grab a big mixing bowl. Wrong! I ended up putting everything into my smallest mixing bowl so I could whisk it together (and having two bowls to wash instead of one). After that, it was into the bag and into the refrigerator to marinate overnight.
The next day, I took the steak out of the refrigerator 30 minutes before I wanted to grill. I also used that time to pre-heat the grill. The marinade is meant to impart flavor and tenderize, and the steaks were practically falling apart when I took them out of the bag. I had to be very careful with them.
The actual grilling was the easiest part, and it only took me a few minutes to finish. The smell was killing me about halfway through! But I managed to wait the full 10 minutes for the juices to distribute before slicing and serving.