Michelada Skirt Steak Tacos
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Recipe courtesy of Sunny Anderson

Michelada Flank Steak Tacos

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  • Level: Easy
  • Total: 1 hr 40 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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.



Pico de Gallo:



Special equipment:
a smart countertop grill
  1. 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.
  2. 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. 
  3. 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. 
  4. Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.