Alambre Recipe

Prepare the Meats

Preheat your grill or skillet over medium-high heat. Season the hanger steak with salt and pepper. Cut the chorizo sausage into small pieces and set aside. Chop the bacon into bite-sized pieces.

Cook the Bacon

In a skillet, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on a paper towel while leaving the bacon fat in the pan.

Cook the Chorizo

In the same skillet with the bacon fat, add the chorizo pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Grill the Hanger Steak

Place the seasoned hanger steak on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or to your preferred doneness. Once cooked, remove from heat and let it rest for 5 minutes before slicing.

Combine the Meats

Once the hanger steak has rested, slice it into strips. In a large bowl, combine the sliced steak, cooked bacon, and chorizo. Toss lightly to mix.

Prepare the Vegetables

Dice the tomatoes and red onion finely. Chop the cilantro leaves and stems.

Mix the Salsa

In a bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, salt, and black pepper. Mix well and adjust the seasoning to taste.