Ingredients
- 1 lb. beef skirt steak, trimmed
- 1 can (12 oz.) light beer
- 2 tsp. garlic powder
- Salt and pepper
- 3 red, green or orange bell peppers, cored and sliced 1/2 inch thick
- 1 large onion, sliced 1/2 inch thick
- 3 Tbl. vegetable oil
- 8 flour tortillas (6 inch), warmed
- 1 cup jarred salsa
- 1/4 cup cilantro leaves
Preparation
Step 1
In a large resealable bag, combine the steak, beer, garlic powder, 2 tsp. salt and 1/4 tsp. pepper. Refrigerate for at least 1 hour, or overnight.
Preheat a grill or grill pan to medium-high. In a bowl, toss together the peppers, onion, 2 Tbl. oil, 1 tsp. salt and 1/4 tsp. pepper. Grill the vegetables, turning occasionally, until tender and slightly charred, 6 to 8 minutes. Transfer to a platter and tend with foil to keep warm.
Remove the steak from the marinade and pat it dry with paper towels. Coat with the remaining 1 Tbl. oil and grill, flipping halfway, 8 minutes for medium-rare. Let rest for 10 minutes.
Thinly slice the steak against the grain and pile it onto the warm tortillas with the peppers and onion. Top with salsa and cilantro.