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1
In a large gallon resealable plastic bag, add the beef, 2 beers, 6 garlic cloves, 1/2 of the oregano, 1/2 of the parsley, 1/2 of the cilantro, the juice from 3 lemons, and the juice from 3 limes.
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2
Toss in the squeezed lemons and limes and seal the bag.
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3
Shake carefully to coat the beef with the beer mixture.
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4
Set aside to marinate for about 30 minutes.
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5
In a small bowl, whisk together the lemon juice from remaining lemon, lime juice from the remaining lime and the olive oil.
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6
Chop the remaining 6 cloves of the garlic and stir into the vinaigrette.
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7
Chop the remaining oregano leaves, parsley leaves and the cilantro leaves and add them to the vinaigrette.
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8
Season with salt and pepper, to taste, and set aside.
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9
Preheat a grill or grill pan to medium-high heat.
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10
Remove the meat from the marinade, shaking off the excess and season with salt and pepper, to taste.
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11
Discard the marinade.
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12
Grill the meat until charred on both sides and cooked medium-rare, about 5 minutes on each side.
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13
Remove the meat from the grill to a cutting board and let it sit for a few minutes before cutting.
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14
Thinly slice the beef against the grain.
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15
Arrange a few slices of beef on each serving plate and spoon some of the reserved herb mixture over the top.
