IPA Carne Asada Tacos

• 17 ounces, weight Flank Steak
• 16 ounces, fluid Indian Pale Ale
• 6 Soft Shell Corn Tortillas
• 2 cups Red Cabbage Shredded
• 1/2 cups Flat-leaf Parsley, Chopped
• 2 Avocados (peeled, Pitted And Cubed)
• Optional Garnishes: Salsa, Chimichurri Sauce, Sour Cream, Etc
• 1/4 teaspoons Cumin
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Brown Sugar
• 1/4 teaspoons Ground Black Pepper

1. The night before: Mix together the dry rub ingredients until well blended and massage the dry rub into the flank steak (both sides).
2. Place the steak in a container, and pour the IPA over the steak.
3. Cover and refrigerate overnight.
4. To prepare the tacos: Heat your grill to high.
5. Place the flank steak on the grill and cook until golden and mildly charred, 4 to 5 minutes.
6. Flip the steak and continue to grill to your preferred level of doneness.
7. This should be another 3 to 5 minutes for medium-rare (internal temperature of 135 F), 5 to 7 minutes for medium (internal temperature of 140 F) or 8 to 10 minutes for medium-well (internal temperature of 150 F).
8. Transfer the steak to a cutting board or platter and let the meat rest for approximately 5 minutes before cutting into it.
9. Thinly slice the steak against the grain, and serve on soft-shell corn tortillas with your preference of toppings.

ale, shell, red cabbage, parsley, avocados, salsa, cumin, paprika, garlic, onion powder, brown sugar, ground black pepper

Taken from tastykitchen.com/recipes/main-courses/ipa-carne-asada-tacos/ (may not work)