1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon ground red pepper
1 beef flank steak {about 1 pound}
6 medium yellow, red and green bell peppers, cut lengthwise into quarters
8 {6- to 8-inch} flour tortillas
Sour cream
Salsa
1. Combine beer, soy sauce, garlic, cumin, chili powder and red pepper in large resealable food storage bags; knead bag to combine. Add beef and seal. Refrigerate up to 24 hours, turning occasionally.
2. Prepare grill for direct cooking. Remove beef from marinade; discard marinade. Place beef on grid over medium heat. Grill, uncovered, 17 to 21 minutes to at least 145 degrees or until desired degree of doneness, turning once during grilling. Meanwhile, grill bell peppers 7 to 10 minutes or until tender, turning once.
3. Cut steak across grain into thin slices; serve with bell peppers, tortillas, sour cream and salsa.
Makes 4 servings.
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