Summer Steak Tacos Food

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.

SUMMER STEAK TACOS

Steps:

• Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking). Remove and slice thinly.
• Using a mandolin or knife, thinly shave cabbage. Set aside.
• In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside.
• Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.