We had hanger steaks recently and made Carne Asada - absolutely spectacular. I think this might be the only way I make hanger again, even though I love it simply grilled - this is just next level. I cook it to medium, chop it, save all the juice (including heating up the rest of the marinade) and mix with the meat. Insane.

Marinade:
½ cup orange juice
¼ cup lime juice freshly squeezed
¼ cup grapeseed oil
salt and pepper to taste
3 cloves garlic
2 teaspoons Mexican oregano
1 - 1.5 teaspoon ground cumin
2 teaspoons achiote powder (or chili powder)
2 teaspoons onion powder/onion salt (I use the one from Trader Joe’s)

Recipe courtesy of Todd French at Wine Beserkers
https://www.wineberserkers.com/t/flannery-hanger-s...