Mince the garlic.

In a small bowl, mix the garlic, chili powder, 1 tablespoon of the lime juice, the cumin, and salt.

Massage the mixture into both sides of the hanger steak.

Cover and refrigerate for 2-6 hours.

Bring a medium pot of salted water to a boil.

Add the potatoes and cook until tender (about 20 minutes).

Drain and cool the potatoes.

Cut potatoes into quarters or 2-inch chunks.

Position broiler rack 4 inches from heat and preheat broiler.

Place hanger steak on a large lipped baking sheet.

Broil, turning once, about 3 minutes each side for medium.

Transfer steak to cutting board and let stand for 5 minutes.

Cut steak in half, then slice each piece into thin strips against the grain at a 45-degree angle.

Place sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

Add the remaining lime juice, olive oil, salt, pepper, and Tabasco to the bowl.

Toss gently to combine.

Garnish with fresh cilantro and serve immediately.