Guadalajara Beef

         Yield: 4 Servings
Categories: BBQ, Tex-mex, Beef

12 oz Dark beer 1/4 c Low sodium soy sauce 3 Cloves garlic; minced 1 ts Ground cumin 1 ts Ground chili powder 1/2 ts Ground red pepper 1 lb Beef flank steak 6 md Red and green bell peppers; -seeded and, quartered -lengthwise 8 7 inch flour tortillas Sour cream; for -accompaniment Salsa; for accompaniment Make marinade by combining beer, soy sauce, garlic, cumin, chili powder and red pepper in a resealable plastic storage bag; add beef and seal. Refrigerate up to 1 day, turning occasionally. To complete recipe, remove beef from marinade; discard remaining marinade. Grill beef over hot coals 7 minutes per side or until desired doneness. Grill bell peppers 7 to 10 minutes or until tender, turning once. Slice beef and serve with bell peppers and tortillas. Note: Although the recipe doesn't suggest this, the illustration of the presentation shows the beef slices and peppers lying in the center of a folded, lightly toasted tortilla, and a garnish of salsa and sour cream. Recipe by: No Time To Cook, July 1996