Beer-Marinated Steak Tacos

Bold, bright, and juicy. A beer-citrus marinade tenderizes steak while layering malty depth and subtle bitterness. Sear hot for a smoky crust, slice thin, and pile into warm tortillas with crisp, vibrant toppings.

Serves

4

Prep Time

20 minutes (plus 30–90 minutes marinating)

Cook Time

15–20 minutes (plus resting)

Ingredients

Steak and Marinade

• 1.5 lb flank or skirt steak (skirt is richest; flank is leaner but tender when sliced right)
• 1/2 cup pale lager or Mexican lager (cold)
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp orange juice (or pineapple juice)
• 2 tbsp neutral oil (plus more for cooking)
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp garlic powder (or 2 cloves minced)
• 1/2 tsp onion powder
• 1 tsp brown sugar or agave (balances bitterness)
• 1 tbsp chopped cilantro stems (optional, flavorful boost)

Quick Pico de Gallo

• 2 ripe Roma tomatoes, seeded and diced
• 1/4 small red onion, finely diced
• 1 jalapeño, seeded and minced (leave some seeds for heat)
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• Pinch of salt

Cilantro-Lime Crema

• 1/2 cup sour cream or Mexican crema
• 1 tbsp lime juice
• 1 tbsp finely chopped cilantro
• Pinch of salt

To Serve

• 8–10 warm corn tortillas
• Sliced avocado or guacamole
• Thinly sliced radishes
• Extra lime wedges
• Crumbled queso fresco or cotija (optional)

Why Beer Works

Beer adds gentle malt sweetness, aromatic grain notes, and a touch of bitterness that rounds out citrus and spices. Its mild acidity and carbonation help drive flavor into the meat and tenderize the surface without turning it mushy. Lagers keep flavors clean and bright. Avoid very bitter IPAs or dark stouts, which can become harsh when concentrated over heat.

Instructions

1. Mix the marinade

• In a bowl, whisk beer, lime juice, orange juice, oil, salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, brown sugar/agave, and cilantro stems (if using).

2. Marinate the steak

• Pat steak dry. Place in a zip-top bag or shallow dish. Pour in marinade, turning to coat. Marinate in the fridge 30–90 minutes (skirt: 30–60 minutes; flank: up to 90 minutes). Do not exceed 2 hours—beer and citrus work fast.

3. Make toppings

• Pico: Toss tomatoes, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Let sit 10 minutes.
• Crema: Stir together sour cream, lime juice, cilantro, and salt. Thin with a splash of water if needed for drizzling.

4. Preheat the cooking surface

• Heat a cast-iron skillet or grill to high until very hot. Clean and oil the grates (for grill) or add a thin film of oil to the skillet.

5. Cook the steak

• Remove steak from marinade and wipe off excess; discard marinade. Pat dry again for better sear.
• Grill or sear over high heat:
• Skirt: 2–3 minutes per side for medium-rare.
• Flank: 4–5 minutes per side for medium-rare.
• Target 125–130°F for medium-rare (carryover will raise it slightly).

6. Rest and slice

• Transfer to a cutting board and rest 5–10 minutes.
• Slice very thinly against the grain at a slight angle. For flank, first cut the steak into 3–4-inch sections, then slice across the fibers for maximum tenderness.

7. Warm tortillas

• Toast tortillas in a dry skillet or directly over low flame 15–20 seconds per side until pliable and lightly charred. Keep warm wrapped in a towel.

8. Assemble

• Layer steak into tortillas. Top with pico, avocado, radishes, cilantro-lime crema, a sprinkle of queso (if using), and a squeeze of lime.

Tips for Tender, Flavorful Steak and Vibrant Toppings

• Choose the right cut: Skirt has bold beefy flavor and stays juicy; flank is thicker and benefits from a slightly longer marination and very thin slicing.
• Don’t overmarinate: Beer and citrus can make steak mealy if left too long. Stick to the times above.
• Dry before searing: Patting the steak dry gives you a deep, smoky crust instead of steaming.
• High heat, quick cook: A ripping-hot skillet or grill creates char while keeping the center rosy.
• Resting matters: Resting keeps juices in the meat. Slice only when ready to serve.
• Slice across the grain: Shorter fibers = tender bites.
• Balance flavors: If your beer is slightly bitter, the brown sugar in the marinade and a final squeeze of lime even it out.
• Bright toppings, light touch: Salt the pico lightly and make the crema tangy; they should lift, not bury, the steak.
• Make it sizzle: For a fajita-style finish, toss sliced steak in a hot skillet with a dab of butter and a splash of fresh lime for 30 seconds before serving.

Beer Notes

• Best choices: Mexican lager, American lager, Kölsch, or a light pilsner.
• Nonalcoholic option: Use a good NA lager for the same malty aroma and tenderizing effect.