12 fluid ounces of Mexican or dark beer
1/2 cup onions, chopped
2 tablespoons garlic, minced, or 1 teaspoon garlic powder
2 tablespoons lime juice
1 tablespoon chopped cilantro
2 teaspoons red pepper seasoning
1/2 teaspoon salt
3 pounds beef steaks, (Plate, Skirt, Flank or top round) well-trimmed
12 flour tortillas, or corn tortillas, warmed
3/4 pound lettuce, shredded
3 cups salsa
1 to 2 avocados, cut into 12 slices, for garnish
bottled red chili pepper, for garnish
12 cilantro sprigs, for garnish

Combine beer, onions, garlic, lime juice, cilantro, red pepper flakes and salt. Reserve 1 cup. Pour remaining marinade over steaks. Cover and refrigerate overnight. Remove steaks from marinade; discard marinade. Grill steaks to desired doneness, turning once. Keep warm. For each serving: Slice 3 ounces steak into thin strips; brush lightly with reserved marinade. Arrange steak strips, 1 ounce lettuce and 4 tablespoons salsa onto warm tortilla. Garnish with avocado slice, chili pepper and cilantro sprig. Makes 12 servings