Michelada Flank Steak Tacos Recipes

MEXICAN FLANK STEAK TACOS

Steps:

• In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

TACO SPICED MICHELADA

Steps:

• Spread the taco seasoning out on a small plate. Rub the edge of a pint glass with the lime wedge and then rim the glass with the taco seasoning. Drop the lime wedge into the glass.
• In the bottom of the rimmed glass, stir together the soy sauce, hot sauce, Worcestershire and lime wedge. Add a pinch of the leftover taco seasoning from the plate and mix well.
• Pour the beer down along the side of the glass and gently stir to combine.

SUNNY'S MICHELADA SKIRT STEAK TACOS WITH CERVEZA PICO

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.