|Mexican dark beer||12 Ounce (1 Bottle)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Hot pepper sauce||1 Teaspoon|
|Beef bottom sirloin steaks/Boneless tri tip steaks||24 Ounce (Four 6 Ounces Each Pieces)|
|Black pepper salt||To Taste|
|Yellow bell peppers||1 , cut lengthwise into quarters, seeded|
|Red bell peppers||1 , cut lengthwise into quarters, seeded|
|Green bell peppers||1 , cut lengthwise into quarters, seeded|
|Salsa||1⁄4 Cup (4 tbs)|
Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in a large shallow glass dish or large heavy plastic bag.
Add beef; cover dish or close bag.
Marinate in refrigerator up to 12 hours, turning beef several times.
Remove beef from marinade; discard marinade.
Season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill beef and peppers, if desired, on covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once.
Beef should be medium doneness and peppers tender.
Serve with Salsa, tortillas if desired and lime.