Michelada Flank Steak Tacos

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Marinade:

1 cup (8 ounces) pilsner beer

One 8-ounce can tomato sauce

1/4 cup vegetable oil

1 lime, quartered

One 2-pound flank steak

Kosher salt and freshly ground black pepper

Pico de Gallo:

1 pint cherry tomatoes, halved or quartered, depending on size

1/4 cup (2 ounces) 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 small wedges (about same size as the halved cherry tomatoes)

2 jalapenos, seeded and finely chopped

Kosher salt and freshly ground black pepper

Olive oil, for drizzling

Rub:

3 tablespoons chile-lime seasoning (I like Tajin)

1 tablespoon ancho chile powder

Zest of 2 limes

12 to 18 warmed corn or flour tortillas