Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Dark beer |
| ¼ cup | Low sodium soy sauce |
| 3 \N | Cloves garlic; minced |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground chili powder |
| ½ teaspoon | Ground red pepper |
| 1 pounds | Beef flank steak |
| 6 mediums | Red and green bell peppers; seeded and, quartered lengthwise |
| 8 \N | 7 inch flour tortillas |
| \N \N | Sour cream; for accompaniment |
| \N \N | 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 Posted to recipelu-digest Volume 01 Number 545 by Crane Walden <cranew@...> on Jan 17, 1998