Tequila-Marinated Hanger Steak Recipe

We 'll never forget the first time we had this delicious steak. Exhausted and starving, we stopped at a roadside taco stand on the outskirts of Puerto Vallarta and could not believe how tender and juicy the meat was. The four-foot-tall, gold-toothed cook told us her secret ingredient: tequila.

Tequila-Marinated Hanger Steak Recipe
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  • 1/2 cup white tequila
  • 1/4 cup fresh lime juice
  • 1 tablespoon coarse salt
  • 1 tablespoon
  • 1 tablespoon sugar
  • 2 dried habanero peppers
  • 2 hanger steaks
  • 6 red bell peppers
  • 6 green bell peppers
  • 8 medium onions
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  1. Combine the tequila, lime juice, salt, black pepper, sugar and habaneros in a large resealable plastic bag and shake until well-mixed.
  2. Add the steaks and shake again. Make sure that both steaks are well-coated with marinade. 
  3. Refrigerate for 8 hours.
  4. Preheat the grill to low to medium. Lay a double layer of 3-foot-long heavyduty foil on your counter.
  5. Place the bell peppers and onions in the center and sprinkle with the oil, salt, and black pepper. Fold the ends of the foil to the center to create a foil pouch and seal all loose ends.
  6. Poke 2 or 3 fork holes in the top and place on the grill until softened, about 15 minutes.
  7. When ready to cook the steak, preheat the grill to high for 10 minutes. Reduce the heat to medium and grill the steaks 4 to 5 minutes on each side for medium-rare. Cut each steak into 4 equal portions.
  8. To serve, place a heaping scoop of the grilled vegetables in the center of a dinner plate and top with the steak.
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