|Skirt steak||2 1⁄2 Pound|
|Beer||2 Can (20 oz)|
|Lime juice||2 Tablespoon (Juice Of 1 Lime)|
|Lemon juice||2 Tablespoon (Juice Of 1 Lemon)|
|Onion||1⁄2 , sliced|
|Chopped garlic||1 Teaspoon|
|Whole thyme spike||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
1. Trim all the fat and membrane from the steak. Place the meat in a pan large enough to hold the meat and the marinade. Combine the beer, lime and lemon juices, onion, garlic, thyme, cumin and bay leaves in a medium-size bowl. Add the marinade to the beef; cover the pan with plastic wrap. Refrigerate and marinate for at least 5 hours.
2. Barbecue the meat over charcoal with mesquite or hickory wood until desired doneness.
3. Soften the flour tortillas in an ungreased skillet over medium heat for 10 to 15 seconds. Slice the grilled meat into strips and roll up in the tortillas.