|Beef skirt steak/Flank steak||2 Pound|
|Beer||3⁄4 Cup (12 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|6 inch flour tortillas||8|
|Pico de gallo sauce||1⁄2 Cup (8 tbs)|
Trim excess fat from steak.
In shallow glass dish, combine beer, lime juice and Worcestershire sauce.
Add steak; turn to coat with marinade.
Cover and refrigerate overnight, spooning marinade over meat occasionally.
Drain steak; reserve marinade.
Pat steak dry with paper toweling.
Grill steak, on covered grill, over medium-hot briquets 8 to 10 minutes, basting meat occasionally with marinade.
Turn and grill to desired doneness, allowing 8 to 10 minutes longer for medium.
Carve meat across grain into thin slices.
Meanwhile, wrap tortillas in large piece of heavy-duty foil; place tortillas at edge of grill 5 minutes or until heated through.
Wrap steak slices in warmed tortillas; top with chilled Pico de Gallo Sauce.