Go Back

Michelada Marinated Steak Tacos with Chipotle Avocado Sauce and Beer Pickled Onions

5 from 2 votes
Servings 4 servings



  • 2 lbs skirt or flank steak
  • 1 tablespoon kosher salt
  • 1 tablespoon Sriracha
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon cream-style horseradish
  • 1 large lime juiced
  • 1 teaspoon black pepper
  • 12 ounces beer pale ale, lager, pilsner
  • 1 ½ cups 12 ounces tomato juice
  • 1 tablespoon olive oil

Beer Pickled Onions:

  • 12 oz of IPA beer
  • 1 cup apple cider vinegar
  • 1 tablespoon sugar
  • 2 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 large red onion thinly sliced

Chipotle Avocado Sauce:

  • 1 large chipotle pepper in adobo, chopped
  • 1 large avocado pit and skin removed
  • ¼ cup chicken broth
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon chopped green onions

For the tacos:

  • 12 small corn tortillas homemade recipe link above, for store-bought, see note
  • ¼ cup chopped green onions


Marinate the steak:

  • Sprinkle the flank steak liberally on all sides, place in a gallon-sized Ziplock bag or a large bowl with an airtight lid.
  • In a large bowl stir together the sriracha, Worcestershire sauce, horseradish, lime juice, pepper, beer, and tomato juice. Pour over the steak, remove as much air as possible before sealing the bag.
  • Refrigerate overnight.

Make the onions:

  • In a pot over medium-high heat add the beer, vinegar, sugar, salt, and peppercorns. Bring to a simmer, stirring just until the sugar and salt dissolve, remove from heat.
  • Add the onions to a jar or storage container. Pour brine over the onions. Allow to sit at room temperate until cooled, cover and refrigerate overnight and up to several weeks.

Cook the steak:

  • Remove the steak from the marinade, allowing the liquid to drain off as much as possible. Place the steak on a clean kitchen towel or a stack of paper towels, add more to the top of the steak drying it as well as possible (this is how you will be able to achieve a good sear, too much liquid will ruin the sear).
  • Heat the olive oil in a large skillet with a lid until very hot. Add the steak, allowing to brown and sear for 3-5 minutes, flip and cover with a slight vent to the lid until cooked through, another 4-6 minutes (depending on the thickness of your steak).
  • Remove from pan and allow to rest for 5 minutes before slicing against the grain.

Make the sauce:

  • Add all the ingredients for the chipotle avocado sauce to a small blender or food processor, process until well combined.

Make the tacos:

  • Add steak, avocado cream, onions, and green onions in desired proportions to tortillas.


*The only store bought tortillas that I ever buy are La Tortilla factory (this is not a paid mention, I have no relationship with them), all other store-bought tortillas are bland and dry in my experience. If you can’t find La Tortilla Factory corn tortillas, try to make them at home, it really is rather simple.