try this! citrus marinated steak tacos

Brewer’s Note: I make these little street tacos every chance I can during the summer. TRY THIS! Pale Ale is the perfect beer for this marinade (and for pairing with the tacos) due to its bright, lemony hop profile. These tacos taste like summer in San Diego feels- amazing! This recipe can easily be doubled to serve larger crowds.

RECIPE (Serves 6-8)

INGREDIENTS:

2 16 oz. cans of Eppig Brewing TRY THIS! Pale Ale (plus more for sharing!)

2.5 lbs Skirt Steak or Flap Meat

1 Orange, zested and juiced

2 Lemons, zested and juiced

3 Limes, zested and juiced

6 Garlic Cloves, crushed

1 Bunch of Cilantro, chopped and divided

1 Tbl Chili Powder

1 Tbl Ground Cumin

1 Tbl sugar

1 tsp dried oregano

1 tsp Dry Chili Flakes

1 tsp Kosher Salt

1 tsp Fresh Ground Pepper

Small Tortillas for serving

Additions: Guacamole, Pickled Onions, Cotija Cheese, Lime Wedges, Grilled Corn on the side

MAKE THE MARINADE:

In a large mixing bowl, add all of the citrus zest and juice. Add the garlic and half of the chopped cilantro

(reserve other half for garnish). Add the spices to the bowl (chili powder, cumin, sugar, oregano, chili

flakes, salt and pepper). Now pour in 8-12 oz of TRY THIS! Pale Ale and mix well. Add the steak to the marinade,

submerge completely. Cover the bowl (or transfer to a large Ziplock bag) and place in the refrigerator

for four hours (two hours minimum and up to eight).

GRILL THE MEAT:

Before lighting the grill take the steak (still in the marinade) out of the fridge and place on the kitchen

counter. Prepare a gas or charcoal grill for very high, direct heat. Clean and oil the grill grate. Remove

the meat from the marinade and using paper towels dry the surface of the steak THOROUGHLY! (this is

very important, if you don’t you will just steam the surface of the steak, leaving it gray and not charred

like we want). When the steak is dried of excess marinade and the grill is nice and hot, place the meat

directly on the grate and close the top with vents wide open. After three minutes, flip the meat and go

for another three. Depending on the thickness of the cut, you should be close to a medium/medium-

rare. Remove from grill and cover with foil, rest for 5-10 minutes while you prepare the tortillas.

SERVE:

Once the meat is off the grill and resting, grill the tortillas, approximately 20 seconds per side or so.

Keep warm in a towel. Thinly slice the meat ACROSS THE GRAIN! (if you cut it along the grain the steak

will be very chewy, in a bad way) Throw down a spoonful of guacamole on a tortilla, and then add some

of the steak. Top with pickled onions, cilantro, cheese and a squeeze of lime. Serve with grilled corn on

the side. Enjoy your tacos paired with TRY THIS! Pale Ale, and don’t forget a few 6 packs of 10:45

TO DENVER IPA if you are cooking for friends. Now sit back and bask in a wave of compliments, praises and

toasts in your honor, with Eppig beer in hand of course.