- 30 minutes
- 10 minutes
- Combine beer, garlic, and the juice of two limes in a bag. Add steak, seal the bag and marinate in the refrigerator for 30 minutes or up to 4 hours. The longer the steak marinates, the more tender it will be.
- Remove steak, discard marinade. Place the meat on a plate until it reaches room temperature. In a large skillet, add 2 tablespoons of olive oil and set to high heat. Sear steak on one side for 2 minutes. Turn and repeat. Lower heat to medium and cook to desired center temperature, approximately 8 minutes for medium rare. Remove steak and let it rest for 10 minutes before slicing thinly.
- Combine sour cream, Mexican hot sauce and the juice of the remaining lime in a bowl. Stir to combine. Shred the red cabbage very finely and toss with the sour cream dressing.
- Layer the taco ingredients onto the tortilla, with the shredded cucumber on the bottom, then the slices of steak and top with the red cabbage in sour cream dressing. Sprinkle with diced green bell pepper and additional hot sauce, if desired.