1 6oz flank steak
1/2 cup beer
1/2 tsp ground chipolte
sea salt and ground pepper
1/2 of a lime, juiced
1 garlic clove, minced
2 8 inch tortillas
Halved grape tomatoes
Combine the steak and beer in a ziplock bag and marinate for 1 hour in the refrigerator.
Remove steak and dry completely before grilling. Season with salt, pepper and chipolte. Heat up a grill pan or cast iron skillet coated in oil on medium high heat.
Add steak and give a little shake to prevent sticking and cook for 3 -4 minutes per side, depending on desired doneness. Remove from pan when cooked and cover for 10 minutes. Slice into 1 inch strips.
Mash together avocado, lime juice, garlic and salt for the guacamole.
Heat up a clean pan on medium heat and heat each side of the tortillas until warmed through and slightly browned.
Divide toppings and steak between tortillas and roll into burritos.