SUNNY'S MICHELADA SKIRT STEAK TACOS WITH CERVEZA PICO

Sunny's Michelada Skirt Steak Tacos with Cerveza Pico image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 21

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8 ounces pilsner beer
One 8-ounce can tomato sauce
1/4 cup vegetable oil
1 lime, quartered
2 pounds skirt or flank steak
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered, depending on size
1/4 cup pilsner beer
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon hot sauce
6 to 8 radishes, cut into wedges
2 jalapenos, seeded and finely chopped
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
3 tablespoons chile lime seasoning (I like Tajin)
1 tablespoon ancho chile powder
Zest of 2 limes
Olive oil, for oiling the grill
12 to 18 warmed corn or flour tortillas

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 steaks, then sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steaks from the bag and discard the contents. Pat steaks dry on both sides and sprinkle lightly with salt and pepper.
For the pico: 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 a grill or griddle to medium-high heat. Add the chile lime seasoning, chile powder and zest to a small bowl. Sprinkle the seasoning all over the steaks and rub into both sides. Lightly oil the grill grates. Place steaks on the grill, smooth-side down, and cook, flipping midway through, for about 8 minutes total. Remove steaks to a plate, then cover gently with aluminum foil and let rest at least 5 minutes. Thinly slice steaks against the grain along the length. Make tacos with warmed tortillas and prepared pico.