Southwestern Tri-Tip Steaks - cooking recipe

Ingredients

1 lb tri-tip steak
2 cups red wine
1 (12 ounce) can beer
1 small red onion, sliced
6 -8 limes, juice of
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin

Preparation

Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
Bring steaks to room temperature (about 30 minutes) and preheat grill.
Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
Slice thinly against the grain and serve.