Combine all the ingredients for the marinade in a large zip-top bag and add the steak. Try to get all the air out and close it tight.
Place the bag into a bowl, make sure the steak is covered in the marinade, and refrigerate for 2-8 hours. (Don’t let it marinate much longer than 8 hours or the tissue will start to break down.)
Cooking Steak:
Preheat gas or charcoal grill to medium-high heat. Make sure the grate is completely clean before adding the steak.
Take steak out of the marinade and let it drip off back into the bag. Grill the steak over direct heat until medium-rare, turning once half-way through. (Note: Different steaks will take different amount of time to cook so use a digital meat thermometer to check the internal temperature.)
For medium-rare, take the steak off the grill when it reaches 130° and let it rest for about 5 minutes before slicing. (Steak will continue to cook off the grill for a few minutes.)
Make sure to slice the steak thinly against the grain.
Cilantro vinaigrette:
Combine all the ingredients for the vinaigrette in a small bowl and whisk together well.
Spoon some vinaigrette over the sliced steak and reserve the rest for topping individual tacos.
Pico de gallo:
Dice all the vegetables and add them into the bowl. (Note: if you want pico to be spicier, leave jalapeno seeds in, otherwise, discard them.)
Squeeze in lime juice and add cilantro and salt. Mix everything together and let it sit for a few minutes to marinate together and for tomatoes to give out more juice.
Tacos:
Divide sliced steak among the taco shells and top it off with some pico de gallo and a little drizzle of cilantro vinaigrette.
Notes
TIP to Remember: Different steaks will take different amount of time to cook so use a digital meat thermometer to check the internal temperature. For medium-rare, take the steak off the grill when it reaches 130°F and let it rest for about 5 minutes before slicing. The steak will continue to cook off the grill for a few minutes.
To Cook Steak Indoors: Use a cast iron skillet or another pan that you trust to cook evenly and cook the steak over medium-high heat. Make sure to preheat the skillet first and add a little oil to the pan. For thicker steaks, like the hanger steak, you may need to finish it in the oven. Make sure to use an oven-save cooking pan, preheat the pan first over medium-high heat, and preheat the oven to 450°F. First, sear the steak on stove-top for about 45 seconds on each side and then move the pan into the preheated oven and cook until it’s medium-rare. Take the steak out when it reaches 130°F and let it rest for about 5 minutes before slicing.