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1
Preheat the broiler.
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2
Place the jalapenos on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble.
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3
(You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.)
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4
Pull the stems and seeds from the jalapenos and discard them; skin the peppers and put them into a food processor.
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5
Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine.
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6
Add the cilantro, the fruit juices, mirin and beer.
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7
Process again until smooth.
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8
Transfer the marinade to a large, nonreactive bowl and submerge the steak in it.
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9
Cover and place in refrigerator for at least four hours or overnight.
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10
Build a fire in your grill.
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11
If using a gas grill, turn all burners to high
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12
When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare.
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13
Remove steaks from the grill and allow to rest a few minutes.
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14
Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (recipe follows), grilled scallions, whatever you like.
