Do you grill in the winter? Its not quite a favorite past time of mine but its definitely up there. Sharing a grill with the rest of the apartment in the summer is a feat, in the winter, its all mine. I can reliably count on the propane tank lasting all winter long, the grill being as clean as I left it and I have control of the grill the entire time I’m grilling. Plus, grill beers tend to be deliciously darker, heavier and go great with the chill in the air. This steak recipe is perfect for winter grilling – it includes a dark beer and allows you to bring just a hint of summer into your house after you are done grilling.
I chose to pair Calexico’s album The Thread that Keeps Us with these beer-marinated steak tacos. This is actually my second Calexico album that I’ve paired. (see the first here) For better, in my opinion, Calexico reminds me of Tucson, AZ. As a result, it pairs really well with things like jalapenos, tacos, salsa etc. What I really love about this pairing is that it mirrors what I feel is Calexico’s comforting unique-ness in sound. These beer-marinated steak tacos also have a comforting unique-ness. Do you agree with this? If not, let me know!
Beer-Marinated Flat Iron Steak Tacos
Makes 6 tacos
- 2 -pound flat iron steak
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- Coarse kosher salt
- 2 tbsp avocado oil
- 3/4 cups thinly sliced green onions (about 3)
- 1 12-ounce bottle dark beer
- 1/2 cup Worcestershire sauce
- 6 corn or flour tortillas
- Using a sharp knife, score the steak on both sides.
- Mix the rest of the ingredients together, stirring well.
- Place the steak into a dish deep enough to hold the marinade or into a plastic bag. Let rest for 3 hours.
- Grill the steak on medium high heat for 4-6 minutes per side or until medium rare (unless you like your steaks more well done!). Let rest 10 minutes before slicing.
- Make Aji sauce (see below). Take your flour or corn tortillas and top with slices of the steak, chopped onion, cilantro and aji sauce. Enjoy!
Makes about 3/4 cup
- 2 large coarsely chopped seeded jalapeño chiles
- 3 coarsely chopped green onions
- 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons of fresh lime juice
- 3/4 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons lime juice and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more lime juice to taste, if desired.