MICHELADA FLANK STEAK TACOS
The flavors of Mexican michelada-the refreshing spiced beer drink-go perfectly with chile-rubbed flank steak and tangy pilsner-spiked pico de gallo in these crave-worthy tacos. For maximum flavor, be sure to marinate the steak for at least 1 hour.
Provided by Sunny Anderson
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
- For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
- For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
- Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.
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