1bunch green onion, thinly sliced white and green parts
½tspfresh cracked pepper
1cupgrape or cherry tomatoes, halved
For the Pineapple Salsa
1large tomato, seeded and chopped
½cupdiced red onion
juice of half a lime
4ozpineapple tidbits, drained
For the Guacamole
2ripe avocados, mashed
juice of a lime, or half a lime if large and juicy
For the Caribbean Queso Fundido
112 oz beer (see Notes)
8ozshredded Monterey jack cheese
1TbsEl Yucateco® Caribbean Habanero sauce
For the tacos
1lbsteaks (see Notes)
1head Romaine lettuce, cut into fine shreds
yellow corn tortillas
In a bowl, combine the ingredients for the marinade. Add the steaks, cover, and refrigerate overnight.
In a small bowl, combine the ingredients for the Pineapple Salsa. In a separate bowl, mash together the ingredients for the Guacamole.
Heat a small, nonstick skillet over high heat. Spray corn tortillas with cooking spray and toast both sides in the skillet. Set aside.
Heat the grill to screaming high heat. Grill the steaks, 2 to 3 minutes per side depending on thickness, to medium rare. Remove from the grill and set to rest 5 minutes.
While steaks are resting, prepare the Caribbean Queso Fundido: heat the butter and flour in a medium saucepan over medium-high heat, whisking until smooth. Allow to cook 1 minute to make a roux. Add the beer and heat to a simmer. Whisk in the cheese and El Yucateco® Caribbean Habanero sauce until smooth. Remove from the heat.
Slice the steak in THIN slices against the grain.
To assemble the tacos, layer in each corn tortilla: Guacamole, shredded Romaine lettuce, steak, Pineapple Salsa, and Caribbean Queso Fundido. Yields: 4 servings.
I have used NY strip, rib-eye, and Top Sirloin steaks to make this recipe, and all worked well. Flank steak would be another great option. Whichever cut of steak you choose, just remember to slice against the grain and THIN because when eating a taco, you don't want to be battling chewy steak.This marinade is phenomenal. As in spectacular. So good, that any steak, marinated, grilled, and served with a side of fresh guacamole alone would be epic.For the beer, I usually go to a stout for cheese sauces like this, but for this recipe that would have overpowered everything else going on here. Instead, I used a hefeweizen and it was perfect with great flavor but not too much like a stout would have been. So, I recommend a medium-bodied beer for this recipe like a hefeweizen or IPA.
Calories: 991kcal (50%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword caribbean marinade, steak tacos
Tried this recipe?Leave a comment below and let me know!