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Citrus-Beer Steak Tacos with Pickled Onions & Pico de Gallo

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • FOR STEAK AND TACOS:
  • Juice of 1 orange, 1 lemon, and 1 lime
  • 1 cup fresh cilantro
  • 1 tablespoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup vegetable oil
  • 12 ounces lager beer
  • 2 pounds flank steak
  • Kosher salt
  • Corn tortillas, for serving
  • FOR PICKLED ONIONS:
  • 1/2 cup cider vinegar
  • 1 jalapeño pepper, halved lengthwise
  • 1 tablespoon sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon 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

Details

Adapted from parade.condenast.com

Preparation

Step 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 at least 1 hour and up to overnight.

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

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

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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