Maple, Beer and Chipotle Beef Tacos

• 800g beef flank steak, same thickness
• 3/4 cup of light lager
• 1/2 cup maple syrup
• Juice of 1/2 lime
• 1 tbsp. smoked paprika
• 1/2 tbsp. Chipotle pepper powder
• Salt and freshly ground pepper

• 1/3 cup mayonnaise
• 1 tbsp. maple syrup
• 1 tsp. Sriracha
• Juice of 1/2 lime
• Salt and freshly ground pepper

• Small wheat tortillas
• 100g feta cheese, crumbled
• 1/4 red onion, finely chopped
• Fresh cilantro
• Lime wedges

• Place the flank steaks in a large airtight dish and set aside.
• In a large bowl, add the remaining ingredients for the marinade and season with salt and pepper. Pour half of the marinade over the flank steak and close the dish (reserve the fresh marinade in the refrigerator). Mix vigorously and set aside in the refrigerator for 3 hours or better yet, overnight. Stir from time to time. Take the meat out 30 minutes before cooking to temper it. Drain and set aside.
• In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and set aside in the refrigerator.
• Preheat the barbecue to maximum intensity and reduce to medium intensity. Oil the grills.
• Add the flank steaks to the grates and cook for about 4 minutes per side, or until golden brown. Baste regularly with fresh marinade. Caution! Sweet marinade tends to caramelize quickly. Keep an eye on it.
• Turn off the heat under the meat and continue cooking for a few minutes, to an internal temperature of 135°F for medium-rare, or until desired doneness. Remove from heat, cover with aluminum foil and let rest for 5 minutes. Cut into thin slices against the grain.
• Assemble your tacos! On a slightly warmed wheat tortilla, place a few slices of beef flank steak followed by red onion and a handful of fresh cilantro. Add feta cheese and mayonnaise to taste. Drizzle with lime juice and devour immediately!

Chef’s tip: If possible, choose flank steaks that are the same shape and especially the same thickness. This will make it easier to cook them evenly!