1 12-ounce bottle rauchbier or other smoked beer
1/2 teaspoon ground chipotle chili
1/2 teaspoon coarse salt
1 1/2 pounds skirt steak, trimmed

1 pound tomatoes, seeded and diced
1 jalapeño, seeded (if desired) and minced
3 scallions, thinly sliced
1/4 cup minced fresh cilantro
2 teaspoons lime juice
salt to taste

1 ripe avocado, pitted
3 scallions, thinly sliced
1 garlic clove, minced
2 teaspoons lime juice
salt to taste

canola oil, for grilling
1 large pepper (any color), stemmed, seeded and quartered
1 large onion, cut into 1/2-inch-thick slices
10 tostada shells shredded Monterey Jack cheese, sour cream and hot sauce for serving


•     MAKE THE MARINADE: Whisk together the beer, chipotle and salt and pour into a large sealable bag. Add the steak and marinate in the refrigerator, turning once, for at least 1 hour or up to 24 hours.
•     MAKE THE SALSA: Right before you cook the steak, make the salsa and guacamole. To make salsa, combine the tomatoes, jalapeño, scallions, cilantro, lime juice and salt in a medium bowl.
•     MAKE THE GUACAMOLE: Mash the avocado in a small bowl. Stir in the scallions, garlic,
lime juice and salt. Cover and refrigerate.
•     Preheat grill to medium-high. Clean the grill rack. Dip a piece of crumpled paper towel into a small bowl of canola oil. Grasping the oiled paper towel with long-handled tongs, rub over the grill rack. Oil the grill rack or brush grill pan with oil.
•     Grill the steak, turning once, about 10 minutes total for medium. Grill pepper quarters and onion slices until lightly charred and tender, about 10 minutes total. Let steak rest 5 minutes on a clean cutting board before thinly slicing against the grain and then chopping into bite-sized pieces. Chop the pepper and onion.
•     Toss the steak, peppers and onion together and serve in a bowl. Serve with the salsa,
guacamole, cheese, sour cream and hot sauce on tostada shells.