Yield: approximately 8 servings
2 pounds skirt steak, thinly sliced against the grain
1 (12-ounce) bottle Mexican beer, such as Corona
2 limes, juiced
4 cloves garlic, minced
4 teaspoons salt, divided
2 teaspoons ground black pepper
½ teaspoon ground red pepper, optional
1 medium yellow or orange bell pepper, sliced
1 medium red bell pepper, sliced
2 jalapeño peppers, seeded and sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
12 corn tortillas, warmed
1. In a large bowl, toss beef with beer, lime juice, garlic, 2 teaspoons salt, black pepper, and red pepper. Cover and refrigerate for 20 minutes.
2. Meanwhile, heat a large cast-iron grill pan over high heat until it is very hot. Spray pan with nonstick cooking spray, and add bell pepper slices, jalapeño, and 1 teaspoon salt. Cook until tender, approximately 4 minutes. Remove from pan; set aside and keep warm.
3. Add onion slices and remaining 1 teaspoon salt to grill pan, and cook until browned and translucent, approximately 3 minutes. Remove from pan; set aside and keep warm.
4. Drain excess marinade from steak, and pat dry with paper towels. Spray grill pan again with nonstick cooking spray. Cook steak in small batches, stirring occasionally, until very brown and slightly crisp, approximately 4 minutes per batch. Serve in tortillas with peppers, onions, avocado, and cilantro.