Description
IPAs pair wonderfully with Mexican foods because of all the light and dark flavours; they also pair well with grilled meats. So I figured hey, why not grill a meat that’s been soaked overnight in an IPA and use it in a Mexican dish? My hungry brain, I’m tellin’ ya…
Ingredients
- FOR THE TACOS:
- 17 ounces, weight Flank Steak
- 16 ounces, fluid Indian Pale Ale
- 6 Soft Shell Corn Tortillas
- 2 cups Red Cabbage, Shredded
- ½ cups Flat-leaf Parsley, Chopped
- 2 Avocados (peeled, Pitted And Cubed)
- Optional Garnishes: Salsa, Chimichurri Sauce, Sour Cream, Etc
- FOR THE DRY RUB:
- ¼ teaspoons Cumin
- ½ teaspoons Smoked Paprika
- ½ teaspoons Garlic Salt
- ½ teaspoons Onion Powder
- ½ teaspoons Brown Sugar
- ¼ teaspoons Ground Black Pepper
Preparation
The night before: Mix together the dry rub ingredients until well blended and massage the dry rub into the flank steak (both sides). Place the steak in a container, and pour the IPA over the steak. Cover and refrigerate overnight.
To prepare the tacos: Heat your grill to high. Place the flank steak on the grill and cook until golden and mildly charred, 4 to 5 minutes. Flip the steak and continue to grill to your preferred level of doneness. This should be another 3 to 5 minutes for medium-rare (internal temperature of 135 F), 5 to 7 minutes for medium (internal temperature of 140 F) or 8 to 10 minutes for medium-well (internal temperature of 150 F).
Transfer the steak to a cutting board or platter and let the meat rest for approximately 5 minutes before cutting into it. Thinly slice the steak against the grain, and serve on soft-shell corn tortillas with your preference of toppings.
