Hanger Steak Tacos with Chile and Herb Oils

• 1-½ pounds hanger steak
• 1 large orange, halved
• 1 lime, halved
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon ground ancho powder
• Kosher salt
• 1 tablespoon apple cider vinegar
• ½ teaspoon sugar

• ½ large red onion, thinly sliced
• 1 rounded teaspoon paprika
• 1 cup vegetable oil, plus more for the pan
• 1 cup lightly packed fresh cilantro sprigs, plus additional leaves for garnish.
• ½ cup lightly packed fresh parsley leaves
• About ¼ cup Mexican crema or sour cream
• 12 corn tortillas warm
• 1 avocado, halved, pitted, and sliced.

1. In a large bowl, mix juice from half the orange and lime with coriander, cumin, ½ tsp ancho powder, and 1 tsp salt. Poke the steak with a fork, add to the bowl, and marinate for 15 minutes at room temperature.
2. In a microwave-safe bowl, combine the remaining citrus juices, vinegar, sugar, ¼ tsp salt, and 2 tbsp water. Microwave until simmering (about 45 seconds), add the onion, and toss occasionally until serving.
3. In a small saucepan, heat paprika, ½ cup oil, and the remaining ½ tsp ancho powder over medium-low heat until hot and red (about 3 minutes). Transfer to a bowl.
4. Boil water in a medium pot and prepare an ice bath.
5. Blanch cilantro and parsley for 20 seconds, then transfer to the ice bath. Squeeze dry, blend with the remaining ½ cup oil until smooth, and strain into a bowl.
6. Heat oil in a hot cast-iron pan. Pat the steak dry, cook for 5–6 minutes per side for medium rare. Let rest for 5 minutes, then slice thinly across the grain and season with salt.
7. Spread crema and oils on 4 plates. Make 3 tacos each with steak, pickled onion, avocado, cilantro, more crema, and oils.

Source: FoodNetwork