Sunny's Michelada Skirt Steak Tacos with Cerveza Pico

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


  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 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.
  2. 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.
  3. 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.