GUADALAJARA BEEF

1 bottle {12 ounces} dark beer
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.

CHIPOTLE STRIP STEAKS

1 tablespoon olive oil
1/3 cup finely chopped onion
3/4 cup beer
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1 tablespoon red wine vinegar
1 teaspoon sugar
1/8 to 1/4 teaspoon ground chipotle pepper
4 bone-in strip steaks {8 to 9 ounces each}
1 teaspoon salt

1. Heat oil in small saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened. Pour in beer and Worcestershire sauce. Bring to a boil, stirring occasionally. Continue cooking until mixture is reduced to about 1/3 cup. Stir in ketchup, vinegar, sugar and ground chipotle pepper; reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 3 minutes. Keep warm.

2. Prepare grill for direct cooking.

3. Sprinkle steaks with salt. Place on lightly oiled grate over medium-high heat and cook, turning once, 4 to 5 minutes per side for medium-rare or until desired doneness.
Serve steak with sauce.

Makes 4 servings.