1 c. beer or beef stock
1/2 c. oil
1/2 c. red wine vinegar
2 tbsp. Worcestershire sauce
2 cloves garlic
1 tsp. oregano
1/2 tsp. basil
1 tsp. whole peppercorns
2 tbsp. honey
2 1/2 lb. skirt steak, or better cut beef if preferred
12 flour tortillas
1 lg. onion, sliced thin
2 lg. firm tomatoes, cut in wedges
1 lg. green bell pepper, sliced
2 c. grated cheese
Fresh salsa
Salt & pepper
Guacamole (optional)

Combine beer, oil, vinegar, Worcestershire sauce, garlic, oregano, basil, peppercorns and honey in a large non-metallic bowl or pan. Add steak and toss well. Marinate 24-48 hours covered in the refrigerator. Toss several times during marination.

Brush vegetables with oil and season to taste. Place in foil or in vegetable grill rack. Grill vegetables. Remove peppercorns and garlic from meat. Grill steaks over very hot fire 4-6 inches from heat, 3-4 minutes per side. Do not overcook. Cut steaks in thin strips, across the grain. Warm tortillas.

To serve, place a portion of the meat strips down the center of each tortilla. Top [with salsa, vegetables, grated cheese, guacamole and fold in half. Children enjoy making their own at the table.