Fajita Nachos - cooking recipe

Ingredients

1/4 c. each: lime juice and olive oil
1/2 c. beer
2 cloves garlic, minced or pressed
1 tsp. each: ground coriander and ground cumin
1 fresh jalapeno chili, stemmed, seeded and minced
canned seasoned beans (black)
1 lb. beef skirt or flank steak
1 c. shredded Cheddar cheese
guacamole (purchased or homemade)
Lima Salsa
corn chips

Preparation

In a large, heavy plastic bag, mix lime juice, oil, beer, garlic, coriander, cumin and chili.
Remove 3 tablespoons marinade.
Place steak in bag and seal.
Rotate bag; set it in a large pan.
Chill for at least 2 hours or up until next day; turn occasionally.
Place meat on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
Grill until brown and cooked to your liking, 3 to 5 minutes per side for rare steak.
Thinly slice meat crosswise, then cut each slice in half again.