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Citrus-beer Steak Tacos w/Pickled onions & pico


Per serving: 400 cal, 31g carbs, 34g protein, 15g fat, 90mg chol, 360mg sodium, 5g fiber

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  • For steak & Tacos:
  • Juice of 1 orange, 1 lemon, and 1 lime
  • 1 cup fresh cilantro
  • 1 Tbsp. dried oregano
  • 1/2 tsp cayenne pepper
  • 1/3 cup vegetable oil
  • 1 (12 oz)bottle lager beer
  • 2 lb flank steak
  • Kosher salt
  • Corn tortillas for serving
  • For Pickled Onions:
  • 1/2 cup cider vinegar
  • 1 jalapeno pepper, halved lengthwise
  • 1 Tbsp. Sugar
  • 1 tsp kosher salt
  • 1 tsp cumin seeds
  • 1/2 red onion, thinly sliced
  • For Pico De Gallo
  • 6 tomatoes, seeded and diced
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • kosher salt



Step 1

1. Puree orange, lemon, and lime juice, cilantro, oregano, cayenne, and oil in a blender. Stir in beer. Season steak with salt; put in a baking dish and pour marinade over. Cover and refrigerate for at least 1 hour and up to overnight.

2. Meanwhile, make pickled onions; Bring 1 cup water, vinegar, jalapeno, sugar, salt, and cumin seeds to a simmer in a saucepan. Stir in onion, then remove from heat and marinate at least 1 hour.

3. Make pico de gallo: Toss tomatoes, cilantro, lime juice, garlic, and salt to taste in a bowl.

4. Preheat grill to high, direct heat. Grill steak, flipping once, 10 to 14 minutes total for medium. Warm tortillas on grill. Thinly slice meat against grain, then cut slices in half. Fill tortillas with steak, pickled onions, and pico de gallo.


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