Easy Entertaining for Beginners

Makes 10 to 12 servings

6 to 7 pounds skirt steak (also called flap meat)
Lawry’s Seasoned Salt
Adolph’s Meat Tenderizer
Garlic salt
Barbecue spice (spice aisle)
3 or 4 large lemons
1 can beer (any brand)
3 dozen small corn tortillas, for serving

Light a fire in a charcoal grill, or heat a gas grill to medium-high. The steak should be no more than 1/4 inch thick. If the steak you have purchased is thicker, slice it width-wise (horizontally) with a very sharp knife until you have 1/4-inch-thick slabs Place a layer of skirt steak on the bottom of a large bowl. Lightly sprinkle all four seasonings on the steak and squeeze some lemon juice over the meat. Turn the meat over and repeat. In addition, sprinkle some beer on this side of the steak. Put your finger over the top of the beer can or bottle so you can just sprinkle it; you do not want to wash all the spices off. Repeat with another layer of steak, seasoning both sides and sprinkling with lemon juice and beer until you have finished all the steak. You will not have used the entire can of beer. Marinate in the refrigerator for about 1 hour.

Grill until sizzling (3 or 4 minutes per side). Put in a pan and cover with aluminum foil while you are grilling the remainder of the steak. Chop large pieces of grilled steak into bite-size small pieces with a sharp knife or scissors and serve on warm corn tortillas with Salsa Fresco.

To warm tortillas, place in aluminum foil in 350 degree oven for 7-10 minutes until warm. Serve the stack in a tortilla warmer or between two clean dishtowels. Serve buffet style and have guests assemble their own tacos.