"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.
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!