Recipe Background
If Taco Tuesday needs a pick-me-up, we have the perfect dish to add to your Mexican-themed menu. These Riviera Tacos bring a one-of-a-kind flavor that everyone is sure to love. These beer-marinated, beefed-up steak strips are truly soused with malty, hoppy, oniony flavors. Riviera Tacos are brewing up all the best for you, leaving your Tuesday a little saucier than you found it. Have a round or two of these boozy, steaked-up tortillas to get yourself through the rest of the week. Tacos up!
If Taco Tuesday needs a pick-me-up, we have the perfect dish to add to your Mexican-themed menu. These Riviera Tacos bring a one-of-a-kind flavor that everyone is sure to love. These beer-marinated, beefed-up steak strips are truly soused with malty, hoppy, oniony flavors. Riviera Tacos are brewing up all the best for you, leaving your Tuesday a little saucier than you found it. Have a round or two of these boozy, steaked-up tortillas to get yourself through the rest of the week. Tacos up!
Ingredients
For the steaks:
- 2 (1-pound) beef skirt or flank steaks
- 1 (12-ounce) bottle beer
- 1/4 cup lime juice
- 3 tablespoons olive oil divided
- 8 spring onions or green onions
- 1 1/4 teaspoons salt divided
- 3/4 teaspoon black pepper divided
For the tacos:
- corn tortillas to taste
- fresh cilantro to taste, minced
- lime wedges to taste
Directions
- Use a meat mallet to pound the steaks until tenderized.
- In a large bowl, add the beer, the lime juice, and 2 tablespoons of the olive oil and mix until blended.
- Add the beef to the beer mixture and turn to coat.
- Tightly cover the beef mixture and transfer it to the refrigerator to marinate for at least 30 minutes and up to overnight.
- While the beef is marinating, on a clean cutting board, cut partially through the spring onions, leaving the tops intact, and place them in a large bowl.
- Evenly drizzle the remaining olive oil over the spring onions.
- Sprinkle 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper on the spring onions and toss to combine.
- Grease the grill rack.
- Preheat the grill to medium heat.
- Drain and discard the marinade from the beef. Sprinkle the beef with the remaining salt and pepper.
- Transfer the marinated beef and the spring onions to the prepared grill rack and cook until the onions are tender and the beef reaches an internal temperature of 135 degrees F, about 2-4 minutes per side.
- Transfer the grilled beef and the spring onions to a large platter and let them rest.
- Use a sharp knife to cut the beef diagonally across the grain into thin slices.
- Add the beef slices to the tortillas and top with the grilled spring onions.
- Serve the tacos topped with the cilantro and garnished with the lime wedges.
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