Tex-Mex Rib Eyes

• 4 (8 -10 ounce) rib eye steaks (each about 1 inch thick and 8-10 ounces)
• coarse salt
• fresh ground black pepper
• 3 tablespoons olive oil
• 1 (8 ounce) bottle dark Mexican beer
• 14 cup fresh lime juice
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 -2 jalapeno pepper, seeded and finely chopped
• 14 cup chopped fresh cilantro
• 2 bunches scallions, trimmed
• 4 -6 jalapeno peppers
• 4 flour tortillas
• lime wedge
• picante sauce or salsa
• 2 cups wood chips, soaked for 1 hour in water to cover, then drained

1. Generously season the steaks on both sides with salt and pepper; place the steaks in a large baking dish large enough to hold them; drizzle olive oil over them.
2. Turn the steaks a couple of times, rubbing them with you fingertips to coat with oil.
3. Marinade: Combine the beer, lime juice, onion, garlic, chopped jalapenos, and cilantro in a mixing bowl; stir to mix.
4. Pour marinade over steaks; marinate in the refrigerator; covered, for 1-2 hours, turning them a couple of times so they marinate evenly.
5. Set up grill for direct grilling; preheat to high; for gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke.
6. When ready to cook, brush and oil the grill grate.
7. Place the scallions and whole jalapenos on the hot grate and grill until nicely browned on all sides; this will take 2-3 minutes per side for the jalapenos and 3-4 minutes per side for the scallions; transfer grilled vegetables to a plate.
8. Remove steaks from marinade and drain, discarding the marinade; place steaks on the hot grate and grill until cooked to taste, 4-6 minutes per side for medium-rare, rotating each steak a quarter turn after 2 minutes on each side to create an attractive cross-hatch of grill marks.
9. Season the steaks on both sides with salt and pepper.
10. Transfer grilled steaks to plates and let rest for 3 minutes.
11. Warm the tortillas on the grill about 15 minutes per side, and transfer them to a cloth-lined basket.
12. Serve steaks with the grilled jalapenos, scallions, and tortillas and salsa on the side.
13. To eat, wrap bite-size pieces of steak in a tortilla with some of the scallions, japalenos, and salsa.

salt, fresh ground black pepper, olive oil, beer, lime juice, onion, garlic, pepper, fresh cilantro, bunches scallions, jalapeno peppers, flour tortillas, lime wedge, picante sauce, wood chips

Taken from www.food.com/recipe/tex-mex-rib-eyes-271497 (may not work)