Baby, it’s HOT outside! Well, at least it is here in So Cal, and just in time for Father’s Day, the unofficial start to the summer grilling season! And what better way to show Dad you love him than with these Michelada Marinated Steak Tacos? In case you’ve never had a Michelada (and if you haven’t you have totally been missing out!), it’s a drink that is popular throughout Mexico and Central America. A simple libation of beer, lime juice, hot sauce – sometimes it’s made with clamato juice, a dash of Worcestershire sauce and/or …. well, you get the picture. And although it’s a pretty tasty drink on a hot day I thought it would also make a pretty tasty marinade. Especially if you have some great hot sauce or (drumroll please!) a jar of Melissa’s Red Savina Chile Mash! Last year, you might remember that I introduced you to Savina Peppers with a recipe for Savina Habanero Slaw – made with the absolutely gorgeous shade savina peppers that pack a “bit” of a punch – 577,000 on the Scoville scale to be exact – whooo eeee!! But this Red Savina Chile Mash is just the thing for livening up these Michelada Marinated Steak Tacos – and lest you think it is ONLY for chile heads, it isn’t!
So why use a “chile mash” instead of just a jalapeno? Great question and one I asked myself. The answer is simple. The chile mash really distributes the heat evenly which if you think about it is very good thing (and if you’ve ever bitten into something and gotten a chunk of a particularly hot jalapeno, you know exactly what I am talkin’ about!). For a marinade or a cocktail, it’s magic!
Oh, and if you’re thinking that 577,000 on the Scoville scale is too tame, not to worry – Melissa’s has got you covered with a Ghost Pepper Chile Mash which ranks at 1,000,000 on the Scoville scale. If your Dad is a chile head, this would make a terrific present – but if he isn’t, these Michelada Marinated Steak Tacos would be a great way to tell him how much you love him and the perfect addition to your summertime grilling menu!
Michelada Marinated Steak Tacos
- 2 lbs. skirt steak
- 6 garlic cloves minced
- 1 - 12 oz. bottle Mexican beer I used Corona but any lager will do!
- 1/4 cup canola oil
- juice of 2 limes
- 1 tsp. salt
- 1/4 - 1/2 tsp. Melissa's Red Savina Chile Mash or chili paste
- 2 tsp. Worcestershire sauce
- 8 - 10 fresh corn tortillas
- 2 cups coleslaw mix
- 4 red bell peppers or a mix of red, yellow and orange
- 2 Mexican spring onions or 6 regular spring onions
- 1 lime juiced
- Tbsp. canola oil
- Garnishes optional
- fresh cilantro
- Mexican cheese blend
- Mexican crema
- For the marinade combine the garlic, beer, chile mash, lime juice, salt, worcestershire sauce and canola oil in a large measuring cup (at least 2 cups). Stir to combine. Place steak in a shallow dish and pour marinade over. Cover with plastic wrap and refrigerate for 2 - 3 hours. (Or place marinade in a large ziploc bag with the meat and refrigerate).
- While meat is marinating, slice the bell peppers lengthwise into 1/4 inch slices. Cut the onions into 1/4 inch slices. Set aside. Wrap the tortillas in foil and set aside.
- Pre heat the grill to medium high heat. Remove the meat from the marinade and pat dry. Grill the meat for 3- 4 minutes per side until meat is cooked but still pink in the middle. Remove from the grill and let rest. Slice thinly.
- Toss the peppers and the onions with the Tbsp. of canola oil. Add to a grill basket and cook on the grill over medium high heat until the peppers and onions are tender. Place tortillas on the grill to warm. Add the cooked peppers and onions to a bowl with the coleslaw mix and drizzle with 1 Tbsp. canola oil and the juice of the lime. Season with salt and pepper and toss to combine. Divide the pepper/coleslaw mixture among the tortillas and top with the steak. Garnish with salsa, additional lime juice, cheese, and/or Mexican crema!