Ready In45 min

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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.

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Yield:4 servings

For the Tacos

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

For Serving

2 mini cucumbers, thinly sliced

1 small red onion, finely diced

Sour cream

Cilantro leaves and tender stems

Flaky sea salt

Lime wedges

Step 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. 1.

Step 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. 1.

Step 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.

Tip

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.

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