Many fans watch the game at their local bar, but nothing compares to enjoying the game at home on your big screen and surround sound without the smells, darkness, and dreariness of the bar scene. The Game Day Grilling Series continues, bringing amazing grilling ideas to your pre-game festivities with Tecate Skirt-Steak Tacos. Featuring hearty steak, marinated in pale lager, and sliced thin, these tacos pack in the flavor raising the bar on game day pub food.
The simple marinade of pale lager, lime juice, salt, and pepper will work on just about any thin cut of beef, such as skirt, flank, or even New York strip. After at least a few hours in the marinade to tenderize and moisten the tissues, the steak can be removed and patted dry. Grill the tomatoes over high heat to char, and then grill the steak over medium-high heat for just a few minutes per side. Blend the charred tomatoes, onion, garlic, chipotle, lime juice, cilantro, and salt to make the fresh salsa that is light and smooth. Build the tacos on grill-warmed corn tortillas with slices of steak, salsa, fresh cilantro, avocado slices, and cheese. The tacos are bright in color, rich in texture, and refreshing from the salsa, cilantro, and avocado. With a taco in one hand and a giant foam finger in the other, bring on the excitement and mayhem – the Game Day Grilling Series has you covered.
Tecate Skirt-Steak Tacos Ingredients
- 1 pound skirt steak, silver skin removed, cut into 6-inch pieces
- 1 12-ounce can pale lager (such as Tecate)
- 4 tablespoons fresh lime juice, divided
- 1 teaspoon kosher salt, plus more
- ¼ teaspoon freshly ground black pepper, plus more
- ¼ medium onion, chopped
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 2 large plum tomatoes, cored
- ½ canned chipotle chile in adobo, coarsely chopped
- 3 tablespoons chopped fresh cilantro, plus leaves for serving
- 8 fresh corn tortillas
- Avocado slices, crumbled Cotija cheese, and lime wedges (for serving)
Tecate Skirt-Steak Tacos Directions
- Combine steak, beer, 1 Tbsp. lime juice, 1 tsp. salt, and ¼ tsp. pepper in a resealable plastic bag. Seal; chill 3 hours.
- Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes. Let cool.
- Prepare a grill for high heat (if using charcoal, prepare two zones of heat, high and medium-high). Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.
- Reduce grill to medium-high heat (or use medium-high zone if using a charcoal grill). Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board and let the steak rest 10 minutes.
- Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 Tbsp. lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
- Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice steak against the grain into ½" strips. Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves, avocado, and Cotija cheese. Serve with lime wedges for squeezing over.
Taken from bonappetit.com