When his family gets together for a taco buffet, Pat "Choppers" O'Neill, a little league coach in London, Ohio, makes this spicy, smoky steak and slices it to be folded, along with salsa and other condiments, in a fry bread or soft taco.

Serves 8-12

Ingredients - For the marinade

• 1 tablespoon chili powder
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili pepper flakes
• juice from one lime
• 2 cups Dos Equis (beer)
• 2 flank steaks weighing about two pounds each
• 4 onions, sliced thin
• 8 cloves garlic, smashed

Procedure

1. Combine the chili powder, ground cumin and coriander, chili pepper flakes, lime juice and beer. Lay one steak in a shallow container, pour a little marinade over it and place several cloves of smashed garlic and some sliced onions over the surface. Repeat with the remaining steak. Marinade, in the refrigerator for about eight hours, turning several times.
2. Start grill and when the fire is low and smoky, remove meat from marinade, brush off and grill, covered, until done. Slice on the bias and serve with salsa, warm tacos, black bean salad, guacamole and chopped lettuce and tomato.

From One Big Table, to be published by Simon and Schuster, 2007