juice of 2 limes
1 tablespoon honey
4 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon red chili flakes
1 pound hanger steak
1 teaspoon fleur de sel
12 corn tortillas
sour cream, guacamole, salsa, and shredded cheese, for serving
In a bowl, combine the lime juice, honey, olive oil, garlic, cilantro and chili flakes. Whisk well until combined.
Add the steak and cover. Allow to sit at room temperature for 30 minutes.
Preheat a grill or grill pan over very high heat. Remove the steak from the marinade, and allow the excess to drip off. Season on both sides with fleur de sel, then grill 3 minutes per side.
While the steak rests, microwave the corn tortillas for 30 seconds.
Slice the steak into thin strips, cutting against the grain. Serve the steak and tortillas separately, along with the various garnishes.