• Whisk together beer, olive oil, lemon juice, tequila, lime zest and juice, and jalapeño pepper until well-blended; toss with steak, green onions and red pepper. Refrigerate for 1 hour.
• Preheat grill to medium-high heat; grease grate well. Thread steak and vegetables onto separate metal skewers; sprinkle with salt and pepper. Grill steak and vegetables with lid down for 5 to 8 minutes or until desired doneness and vegetables are slightly charred and tender.
• Heat tortillas on grill, turning when brown spots appear, without burning; stack on platter. Divide steak and vegetables among tortillas; roll up. Serve immediately.

Tip: Serve fajitas with grated Cheddar or Monterey Jack cheese, sour cream, guacamole and salsa.

Recipe provided by Joseph Ciminera