Directions

1. Marinade and Steak
2. For the marinade and steak: In a small bowl, whisk together the beer, lemon juice, garlic, olive oil, Sriracha, brown sugar, cumin, paprika, salt, and pepper. Place the steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag, and massage the steak to coat. Marinate in the refrigerator for 1 hour or up to 24 hours, turning the bag occasionally.
3. Zhoug
4. In a food processor, combine the coriander, garlic, jalapeños, cumin, coriander, and salt. Process until finely chopped. Add 2 tablespoons olive oil and pulse to form a loose paste, adding up to 2 tablespoons more olive oil if needed. Transfer the zhoug to a glass container. Cover and store in the refrigerator until 30 minutes before serving if marinating more than 1 hour.
5. Remove the steak from the marinade and discard the marinade. Place the steak in the zone 1 air fryer drawer and set the temperature to 204°C for 8 minutes. Use a meat thermometer to ensure the steak has reached an internal temperature of 64°C.
6. Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak across the grain and serve with the zhoug.