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
Servings
4servings
Servings
4servings
Ingredients
Beer Brined Flank Steak
  • 1 1/2lbs flank steak
  • 1 1/2cups porter or stoutwe used Second Chance’s Tabula Rasa Porter
  • 2tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1tsp Smoked Paprika
  • 1/2tsp salt
  • salt and pepperto taste
  • 2tbsp unsalted butter
Sage & Parsley Chimichurri
  • 2tbsp shallotsfinely chopped
  • 1/2cup fresh parsley
  • 1/4cup fresh sage leaves
  • 1/3cup olive oil
  • 1 tsptsp red pepper flakes
  • 2 tbstbsp red wine vinegar
  • 1 tbstbsp lemon juice
  • 1clove garlicsmashed
  • 1/4tsp salt
  • 1/4tsp black pepper
Roasted Potatoes
  • 1 1/2pounds red potatoes
  • 2tbsp olive oil
  • 1tsp kosher salt
  • 1/2tsp black pepper
  • 1tbsp minced garlicabout 3 cloves
  • 1tbsp minced fresh pasley
Irish Buttermilk and Bacon Flour Tortillas
  • 2tbsp bacon greasereserved fat from frying bacon, make ahead and cool in a glass jar
  • 2tbsp unsalted butter
  • 2cups all-purpose flour
  • 1/2tsp baking powder
  • 1/4tsp kosher salt
  • 3/4cup 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.