Irish Tacos with Porter Brined Steak - AS SEEN ON CW6

Irish Tacos with Porter Brined Steak – AS SEEN ON CW6

We couldn’t be more excited for St. Patrick’s Day 2017. Not only is it a great excuse to drink more beer, but this year we made Irish Tacos with beer on TV! Living in San Diego, Mexican is the go-to cuisine and tacos are sort of our specialty. So as tribute to this great city and our love of all things in taco form we decided to take some traditional Irish ingredients this St. Patrick’s Day and whip up an “Irish Taco” with beer. We made these mouthwatering tacos for our friends at San Diego CW6 to celebrate St. Patrick’s Day and they disappeared fast!

The Beer

We used Tabula Rasa Porter from Second Chance Brewing Company in San Diego to marinate our flank steak. The vibrant green sage and parsley chimichurri gives these tacos a nice bite and festive color. Additionally, handmade flour tortillas, roasted potatoes, shredded cabbage, and some fixings really bring the flavors together and make this a taco you won’t forget. You will definitely want to make these tacos again before next St. Paddy’s Day rolls around!

Though tacos are great on their own, but they are even better with beer. Luckily for us, Second Chance Brewing has tons of delicious beers to choose from. So we paired our tacos with their Mulligan Irish-Style Red Ale, a smooth and malty red with English hops. We selected another one of our favorite beers of all time to wash down our tacos with, Seize the Coffee Coffee IPA. This an amazing beer on it’s own, but it also pairs well with the roasted coffee and molasses notes in the porter brined steak. Consequently, we had a lot of beer leftover to drink on set at 7:20AM this morning. We hope everyone has a hoppy Saint Patrick’s Day! 🙂

For more info on the beer and to watch the video of us making this on San Diego CW6 LIVE TV, click the link: http://www.cw6sandiego.com/cant-pass-irish-beer-tacos/

Print Recipe

Irish Tacos with Porter Brined Steak - AS SEEN ON CW6

Irish ingredients with a San Diego twist, these beer-brined tacos with sage chimichurri are going to become a part of your yearly St. Patrick's Day festivities! Beer Brinked Flank Steak & Sage Chimichurri recipe adapted from beeronness.com Irish Flour Tortillas recipe adapted from seriouseats.com

Course

Main Dish

Servings

servings

Ingredients

Beer Brined Flank Steak

• 1 1/2 lbs flank steak
• 1 1/2 cups porter or stout we used Second Chance's Tabula Rasa Porter
• 2 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp Smoked Paprika
• 1/2 tsp salt
• salt and pepper to taste
• 2 tbsp unsalted butter

Sage & Parsley Chimichurri

• 2 tbsp shallots finely chopped
• 1/2 cup fresh parsley
• 1/4 cup fresh sage leaves
• 1/3 cup olive oil
• 1 tsp tsp red pepper flakes
• 2 tbs tbsp red wine vinegar
• 1 tbs tbsp lemon juice
• 1 clove garlic smashed
• 1/4 tsp salt
• 1/4 tsp black pepper

Roasted Potatoes

• 1 1/2 pounds red potatoes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp minced garlic about 3 cloves
• 1 tbsp minced fresh pasley

Irish Buttermilk and Bacon Flour Tortillas

• 2 tbsp bacon grease reserved fat from frying bacon, make ahead and cool in a glass jar
• 2 tbsp unsalted butter
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup buttermilk

Other fixings

• shredded green cabbage
• chopped cilantro
• crumbled Cotija cheese
• sliced radish
• sliced avocado

Course Main Dish Servings servings Ingredients Beer Brined Flank Steak 1 1/2 lbs flank steak 1 1/2 cups porter or stout we used Second Chance's Tabula Rasa Porter 2 tbsp Worcestershire sauce 1 tsp onion powder 1 tsp Smoked Paprika 1/2 tsp salt salt and pepper to taste 2 tbsp unsalted butter Sage & Parsley Chimichurri 2 tbsp shallots finely chopped 1/2 cup fresh parsley 1/4 cup fresh sage leaves 1/3 cup olive oil 1 tsp tsp red pepper flakes 2 tbs tbsp red wine vinegar 1 tbs tbsp lemon juice 1 clove garlic smashed 1/4 tsp salt 1/4 tsp black pepper Roasted Potatoes 1 1/2 pounds red potatoes 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp minced garlic about 3 cloves 1 tbsp minced fresh pasley Irish Buttermilk and Bacon Flour Tortillas 2 tbsp bacon grease reserved fat from frying bacon, make ahead and cool in a glass jar 2 tbsp unsalted butter 2 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp kosher salt 3/4 cup buttermilk Other fixings shredded green cabbage chopped cilantro crumbled Cotija cheese sliced radish sliced avocado

Instructions

For the steak & chimichurri:

1. In a small bowl, whisk together the beer, Worcestershire, onion powder, paprika and salt.

   
2. Place the steak in a baking dish, cover with the marinade. Cover and refrigerate for 6 hours and up to 24, turning at least once while marinating.
3. To make the chimichurri combine all ingredients in a food processor, pulse several times until combined.
4. Remove the steak from the marinade, pat dry. Allow to sit at room temperature for 15 to 20 minutes. Preheat the oven to 400.
5. Pat the steak dry again, if needed, sprinkle on both sides with salt and pepper. Melt the butter in a cast iron skillet over high heat. Add the steak, cook for two minutes, flip and cook on the other side for one minute.

   
6. Transfer to the oven and cook for 7 minutes or until the thickest part of the steak reads 120 on a meat thermometer. Remove from the pan and allow to rest for ten minutes. Slice thinly against the grain when ready to serve.

For the potatoes:

1. Preheat the oven to 400. Cut the potatoes into bite size pieces, quarters or eighths. Please in a bowl with the olive oil, salt, pepper, parsley and garlic. Toss until well coated.

   
2. Transfer the potatoes to a sheet pan and spread out in an even layer. Roast for 10-20 minutes or until slightly browned and fork tender. Flip once with a spatula halfway through. Make ahead and store in an airtight container for easy taco preparation. Serve warm.

For the tortillas:

1. Combine the bacon grease and butter in a small pot and warm over medium-low heat until melted. Remove from heat.
2. In a medium bowl, whisk together the flour, baking powder and salt. Pour in the melted fat mixture and stir until the flour is crumbly. Pour in the buttermilk and stir until a soft dough forms. Place the dough on a floured surface and knead for 2-3 minutes until the dough is firm and smooth. Cover the dough with a cloth and let it rest for an hour. After an hour, wrap in plastic refrigerate until ready to use.
3. Divide the dough into eight pieces and roll each piece into a ball. Keep covered in plastic. One at a time place a dough ball on a floured surface, pat it out into a 4-inch circle and then use a rolling pin from the center out until thin and about 8 inches in diameter. Roll out one while another is cooking to keep them more pliable.

   
4. In a dry cast-iron skilled heated over medium-high heat, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff up a bit. Flit it again and cook for 30 more seconds. Cover the cooked tortilla with a cloth until you are ready to serve. Repeat with the remaining balls.

   

Assembly:

1. Add a few slices of the porter-marinated flank steak to each tortilla (handmade or bought, see note) and top with warm roasted potatoes and the chimichurri sauce to taste. Then add all or your choice of the following toppings: shredded green cabbage, sliced avocado, cilantro, sliced radish, and crumbled cotija cheese. Enjoy!

Recipe Notes

Tortillas: Making homemade tortillas adds a little extra work, but the result it definitely worth it! These tortillas are a game changer, and are the perfect compliment to these Irish fillings. You can make them ahead and store in the refrigerator for a couple days. Just reheat them on a dry skillet when ready to serve. If you are getting store-bought, go with flour tortillas.

Share this Recipe

Thank you Second Chance Brewing Co. for providing the beer and cool swag. We are diggin’ your beer apparel (made by Hoppy Beer Gear) and colored (green) growlers! If you haven’t tried their Seize the Coffee beer you must pay them a visit ASAP! Be sure to also follow them on their social media: FACEBOOK | INSTAGRAM

A Big THANK YOU to Baron’s Market for providing us with the wholesome ingredients to make these delicious Irish Tacos. We’d highly recommend them for their organic produce and quality steaks that played a key part in making this recipe such a success!

Be sure to follow us on our social media and join the conversation with great people around great beers. 

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