Michelada taco with steak and pico de gallo

Ingredients:

Marinade

• 240 ml pilsner
• 1 can (220 g) of tomato sauce
• 1/4 cup vegetable oil
• 1 lime, cut into 4 pieces
• Flank steak or skirt steak weighing 900 g.

Pico de Gallo

• 2 cups cherry tomatoes, halved or quartered
• 1/4 cup pilsner
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1 tbsp lime juice
• 1 tbsp hot sauce
• 6-8 radishes, sliced
• 2 jalapeños, seeded and finely chopped
• Olive oil to drizzle

Spice mix

• 3 tablespoons chili-lime seasoning (such as tahini)
• 1 tbsp ground ancho pepper
• Zest of 2 limes
• Olive oil to grease the grill
• 12-18 warm corn or wheat tortillas

Preparation:

1. Marinade:
   
   Combine the beer, tomato sauce, and oil in a large zip-lock bag. Squeeze the limes into the bag and place them in the bag. Add the steaks, season with salt and pepper, and seal.
2. Marinate at room temperature for 1-2 hours. Remove the steaks from the bag and discard the contents. Pat the steaks dry on both sides and lightly season with salt and pepper.
3. Pico de Gallo:
   
   Place the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapeño, and a pinch of salt and black pepper in a large bowl. Drizzle with a little olive oil, toss, and let sit at room temperature until ready to serve.
4. Spice mix:
   
   Preheat the grill to medium-high heat. In a small bowl, combine the lime chili seasoning, chili powder, and zest. Sprinkle the steaks with the spice mixture and rub on both sides. Lightly oil the grill grates.
5. Place the steaks flat-side down on the grill and cook, turning once, for about 8 minutes total. Transfer the steaks to a plate and cover loosely with foil. Let rest for at least 5 minutes. Thinly slice the steaks across the grain.
6. Taco:
   
   Heat the tortillas and spread the beef and Pico de Gallo on them.