Lunch / Dinner
Hanger Steak Tortas
Hanger steak is a thicker cut that’s flavorful with a coarse texture. Hanger has long been prized by butchers for its beefy flavor — they would keep it for themselves since there are only two steaks per steer. Taming this cut is easy glory for the griller, and these Hanger Steak Tortas transform it into a Mexican-inspired summertime comfort food.
Combine beer, Dijon, rosemary, garlic, orange peel and juice, salt, chili powder, and pepper flakes in a bowl; submerge steaks in marinade, cover, and chill 2–3 hours.
Whisk together mayonnaise, salsa, zest, and lime juice for the sauce; cover and chill.
Preheat grill to medium-high. Brush grill grate with oil.
Grill poblano and onion slices, covered, until poblano is charred and onion is tender, then seal in a bowl or resealable plastic bag, 10 minutes. Peel, seed, and slice poblano, then chop onion.
Remove steaks from marinade, let excess drip off. Grill steaks, covered, until browned, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board; let rest 5 minutes before thinly slicing against the grain.
Spread refried beans on bottom halves of rolls; top with steak slices, poblanos, and onions. Spoon sauce over onions; place top bun over sauce.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 11g 55%
Cholesterol 119mg 39%
Sodium 567mg 23%
Carbs 72g 24%
*Percent Daily Values are based on a 2,000 calorie diet.