Ingredients
¼ cup harissa paste
¼ cup orange juice
4 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
2 pounds hanger steak, cut into 4 equal-sized steaks (to use skirt or flank steak, see Tip)
Vegetable oil, for the pan
Small corn or flour tortillas, warmed
2 mini cucumbers, thinly sliced
1 small red onion, finely diced
Sour cream
Cilantro leaves and tender stems
Flaky sea salt
Lime wedges
Directions
1
In a medium bowl, combine harissa paste, orange juice, garlic and 2 teaspoons salt. Add steaks and toss to coat. Marinate for 15 minutes, or cover and refrigerate for up to 24 hours.
2
Heat a large cast-iron skillet over medium-high. Add enough oil to cover the bottom of the skillet. Add the steaks and cook, flipping every few minutes, until steak reaches your desired doneness — for medium-rare, this will take 8 to 12 minutes (an instant-read thermometer inserted in the center will read 130 degrees). Transfer steaks to a cutting board to rest while you prepare the toppings and warm the tortillas.
3
Slice steak against the grain. Divide among tortillas and top with cucumbers, red onion, sour cream, cilantro and a sprinkle of flaky sea salt. Serve with lime wedges for squeezing over.
Notes
Since flank and skirt steak are thinner cuts, they won’t fit into the pan in a single batch. If you’d like to cook them in batches, you may need to rinse and wipe out the pan between batches since the harissa tends to stick to the pan. Another option is to grill the steaks: Oil clean grill grates and set the grill to high. Once very hot, grill the steaks over direct heat until well browned, 3 to 5 minutes per side. Let rest for 5 minutes, then slice against the grain.
Description
Inspired by the spicy, citrusy flavors of Mexican carne asada, this harissa paste-based marinade offers a similar earthy, smoky flavor. Orange juice, sometimes used in carne asada marinades, adds acidity, brightness and a hint of sweetness, while also loosening the thick harissa paste into a pourable marinade. Hanger, flank or skirt steak are ideal for their beefy flavor and loose grain, which provides more surface area for the marinade.