1 pound of beef round steak, cut 1 inch thick
1/3 cup of cooking oil
1/3 cup of lime juice
3 jalapeno peppers, chopped
3 shallots, chopped
2 tablespoons of snipped cilantro
2 cloves garlic, minced
1/4 teaspoon of salt

Trim the fat from steak. Place steak in a plastic bag and set the bag into a shallow dish. For marinade, in a small bowl stir together oil, lime juice, jalapeno peppers, shallots, cilantro, garlic and salt. Pour over steak, seal bag. Marinate in the refrigerator for 6 hours or overnight, turning the bag occasionally.
Drain steak, reserving marinade. Grill steak on an uncovered grill directly over medium coals to desired doneness, turning once. Allow 14 to 16 minutes for medium rare or 18 to 20 minutes for medium. Brush occasionally with marinade up to the last 5 minutes of grilling.
Makes 4 servings

Southwest Skirt Steak

3 tablespoons of olive oil
2 yellow bell pepper, cored, seeded & cut into 1/4 inch strips (about 3 c.)
2 med.-sized yellow onions, peeled, halved & cut into slivers (about 2 1/2 c.)
3 tablespoons of chopped fresh cilantro or parsley
1/2 cup of light beer
1 skirt steak, 1 1/2 lbs. cut crosswise into 4 pieces
Freshly ground black pepper to taste

Heat 2 tablespoons of the oil in a nonstick skillet over medium heat. Add peppers and onions; cook for 10 minutes or until vegetables are wilted. Add 2 tablespoons of the cilantro and cook, covered, for 15 minutes. Add beer and cook, uncovered, for 5 minutes more. Remove to a bowl. Add remaining tablespoon of oil to the skillet. Add steak pieces and pan-fry for 3 minutes per side over medium heat. Remove meat to a platter, sprinkle with pepper and keep warm. Pour off fat from skillet. Add vegetables and their liquid back to skillet and cook over medium flame to heat through, stirring well, about 2 to 3 minutes. Spoon on top of meat and garnish with remaining cilantro. Serve immediately. Serves 4.