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Grilled Hanger Steak Torta

with Cotija Mayo

Serves 2

Cook Time 30 Minutes

Prep Time: 1 hour

  • 1 pound USDA prime hanger steak, trimmed
  • 3 tablespoons Black Tuxedo
  • 1 large yellow onion, thinly sliced
  • 1 jalapeno pepper, sliced into thin strips
  • Kosher salt for seasoning
  • Olive oil
  • 8 ounces cotija cheese, crumbled
  • 2 tablespoons lime juice
  • ½ cup mayo
  • 2 Telera or other torta-style rolls, cut open horizontally
  • Iceberg lettuce, thinly sliced
  • Roma tomatoes, thinly sliced

Remove the hanger from the steak (tehe, ok, just any silverskin) and season generously with the Black Tuxedo seasoning on all sides. Leave at room temperature for 30 to 45 minutes before firing up the grill. 


Heat a gas or charcoal grill for two-zone cooking with a medium-high direct side. Heat a cast iron skillet over the indirect side and add a few tablespoons olive, onion and jalapeno. Season with a heavy pinch of salt and cooking until tender, about 8 minutes. Remove and set aside until you build the sandwiches. 


Mix up the cotija mayo in a small bowl, crumbling the cotija first, adding the lime juice, and mayo and stirring to combine. 


Drizzle the torta bread with olive oil and toast over direct heat for 1 to 2 minutes. 


Place the steak on the grill over the direct hear and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing across the grain.


Build the sandwiches by spreading cotija mayo on all 4 buns, putting a bed of iceberg on the bottom buns, followed by the tomato, sliced hanger steak, onion and pepper and topping with the top bun.