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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 Salt Pepper + Chocolate Chile
  • 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 Salt Pepper + Chocolate Chile 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. 
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Grilled Hanger Steak Torta with Cotija Mayo

Author Mark & Fey
Print Pin
Prep Time 1 minute
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 pound USDA prime hanger steak trimmed
  • 3 tablespoons Salt Pepper + Chocolate Chile
  • 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

Instructions

  • Remove the hanger from the steak (tehe, ok, just any silverskin) and season generously with the Salt Pepper + Chocolate Chile 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. 

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