1 cup bottled Italian salad dressing
12 ounces beer
1 large onion, minced
Juice of 3 Mexican limes
3 tablespoons chili powder
2 tablespoons minced fresh cilantro leaves
2 tablespoons lemon pepper seasoning
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon cayenne
1 bay leaf

Combine all ingredients, mixing well. Pour over 2 to 2 1/2 pounds of skirt steaks trimmed of fat and membrane. Refrigerate the meat for at least 8 hours, turning it occasionally.

Remove the meat from the refrigerator and drain it. Bring the steaks to room temperature.

Grill over a single layer of coals covered with gray ash from about 6 minutes per side.

Cut steaks diagonally across the grain into finger-length strips.