Spicy Steak Soft Tacos

Yield: 6-8 servings

Ingredients

• 2 pounds flank steak, trimmed of fat and tough membranes (900 g)
• 12 soft corn shells, warmed

Marinade

• ¾ cup vegetable oil (185ml)
• 2 tablespoons lime juice (30ml)   1 tablespoon dried chilies (15ml)
• 1½ cup dark Mexican beer (375ml)
• ½ cup (125ml) plus 1 tablespoon olive oil (15ml)
• Salt and black pepper to taste
• Fresh cilantro sprigs and lime wedges for garnish

Directions

1. Preheat the barbecue to 425°F/220°C or high heat.
2. Place the steak in a large sealable plastic bag and pour in marinade ingredients.  Seal the bag and toss to ensure the steak is fully covered in the marinade.  Place in the refrigerator for a minimum of 6 hours to overnight.
3. Remove the steak from the marinade and discard excess marinade.
4. Oil the grill and season steak with salt and pepper.
5. Cook steak over a hot grill, turning after 4 minutes or until crusty and deep char marks are achieved.  Turn steak and continue to cook for an additional 4 minutes (for medium rare).  Remove steak from grill and cover loosely with aluminum foil.  Let meat rest 10 minutes before carving.
6. To serve, slice the steak into thin slices across the grain and pile steak slices on a plate. Garnish with cilantro sprigs and lime wedges. Serve with warmed soft tacos.