These “Beer-ita” Steak Tacos Will Make Your Summer Even Better!

Why This Recipe Works

• Zesty Beer-Lime Marinade: The beer and citrus soak tenderizes and infuses the steak with deep, bright flavor—just like the punchy citrus marinade that makes my Cilantro & Mandarin Marinated Shrimp Tacos so memorable.
• Grilled Salsa Verde with Creamy Avocado: Fire-roasted tomatillos, peppers, and onion blend into a smoky, tangy salsa that balances richness and heat.
• Use-What-You-Have Flexibility: Whether it’s flank, skirt, or sirloin, this recipe encourages using whatever steak is on sale—just like my adaptable Chipotle Skirt Steak Tacos that highlight comfort over perfection.
• Grill & Gather Energy: Everything hits the grill—steak, salsa ingredients, even the tortillas—for a charred, casual feel perfect for backyard evenings. It has the same “rustic elegance” as my Grilled Lamb Kabobs.
• Taco Night Crowd-Pleaser: Served family-style with bowls of toppings and optional queso fresco, this dish invites hands-on, joy-filled eating—just like my beloved Grilled Pork Tenderloin Street Tacos that turn any night into a celebration.

If you made this recipe, please take a moment to rate it. I always ❤️  hearing from you.

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“Beer-ita” Steak Tacos

Juicy, flame-grilled steak with a smoky, tangy salsa verde—perfect for backyard nights or taco Tuesdays. This recipe is all about bold flavor and ease. Your favorite cut of steak is infused with a citrusy beer marinade, then grilled alongside fresh tomatillos, poblanos, and jalapeños. The result? A smoky, creamy avocado salsa that brings the whole taco to life. Toss it all in a warm tortilla, sprinkle with fresh garnishes, and you’ve got a next-level taco experience.Best part? It’s flexible, fast, and budget-friendly—use any steak on hand and serve it up with a cold “beer-ita” for the full effect.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Dinner, Lunch

Cuisine American, Mexican

Servings 4

Equipment

• Grill or grill pan
• Food processor or blender
• Gallon freezer bag or mixing bowl
• Tongs
• Sharp knife
• Cutting Board
• Cast iron skillet (optional for tortillas)

Ingredients

  

Steak & Marinade:

• 1 1/2 pounds steak flank, skirt, sirloin—whatever you love
• 1 cup beer
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 2 cloves garlic minced
• 1 whole onion sliced into 1/2-inch-thick rings
• Salt and pepper to taste

Salsa:

• 6 –8 tomatillos husked
• 2 jalapeños
• 2 poblano peppers
• Reserved grilled onion from marinade
• Juice of 2 limes
• 1 bunch cilantro divided
• 1 –2 ripe avocados
• 1 –2 tablespoons olive oil
• Splash of white vinegar
• Salt and pepper to taste

Garnishes & Serving:

• Corn or flour tortillas
• Queso fresco optional
• Remaining cilantro chopped
• Chopped white onions
• Lime wedges

Instructions

 

Marinate the steak

• Use any cut you love—flank, skirt, or sirloin all work great. Place the steak, beer, lime juice, olive oil, paprika, garlic, sliced onion, salt, and pepper into a gallon-size freezer bag or mixing bowl. Mix well to coat, then let marinate for 30 minutes.
• Preheat the grill
• While the meat is marinating, preheat your grill to at least 350°F. Once hot, place the steak on the grill alongside the tomatillos, poblanos, jalapeños, and onion slices.

Grill everything

• Grill the steak to your desired doneness—we love a perfect medium-rare. Remove the steak from the grill and let it rest. Grill the veggies until nicely blistered and softened.

Make the salsa

• Add the grilled tomatillos, poblanos, jalapeños, and reserved onion to a food processor. Add the lime juice, half the cilantro, and the avocados. Pulse for a chunky texture or blend until smooth. Add olive oil and vinegar, then season with salt and pepper to taste.

Warm the tortillas

• Heat tortillas on the grill or in a cast iron skillet until warm and slightly charred.

Slice & assemble

• Slice the rested steak thinly against the grain. Place a few tablespoons of steak in each tortilla, top with avocado tomatillo salsa, fresh chopped onions, extra cilantro, lime wedges, and queso fresco if desired.

Optional cocktail pairing

• Make a “beer-ita” using the same beer from your marinade. Mix equal parts beer and margarita mix over ice, add a splash of lime juice, and serve in a salted-rim glass. Cheers!

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