1 (4 pound) skirt steak or flank steak
Juice of 8 to 12 Mexican limes
2 cloves garlic, chopped
2 onions, sliced
2 serrano peppers, minced
1 handful fresh cilantro, stems removed and leaves chopped
Salt, to taste

Trim off excess fat from meat and remove muscle fiber. Each fajita should be 1/2- to 3/4-inch thick in order to cook evenly. If using flank steak, cook it whole and slice against the grain in narrow strips not more than 1/2-inch thick.

Place one layer of fajitas in the bottom of a large glass roasting pan. Pour the lime juice over it. Add some of the garlic, onion, serrano peppers and cilantro. Add another layer of meat, and continue layering until all ingredientshave been used. Pour enough beer over the fajitas to fill the pan halfway. Cover with plastic wrap and marinate in the refrigerator for 6 hours, basting occasionally.

Build a fire in your grill and let it burn until the coals are extremely hot but not flaming.

Lay the meat across the grill. Turn the meat only once as it cooks. When done, remove the meat from the grill and salt to taste.

Serve in warm flour tortillas with sour cream, guacamole and salsa.

Serves 6 to 8.