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.
Zhoug
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.
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.
Transfer the steak to a cutting board and let rest for 5
minutes. Slice the steak across the grain and serve with the zhoug.
