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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.
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2
Turn the steaks a couple of times, rubbing them with you fingertips to coat with oil.
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3
Marinade: Combine the beer, lime juice, onion, garlic, chopped jalapenos, and cilantro in a mixing bowl; stir to mix.
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4
Pour marinade over steaks; marinate in the refrigerator; covered, for 1-2 hours, turning them a couple of times so they marinate evenly.
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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.
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6
When ready to cook, brush and oil the grill grate.
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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.
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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.
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9
Season the steaks on both sides with salt and pepper.
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10
Transfer grilled steaks to plates and let rest for 3 minutes.
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11
Warm the tortillas on the grill about 15 minutes per side, and transfer them to a cloth-lined basket.
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12
Serve steaks with the grilled jalapenos, scallions, and tortillas and salsa on the side.
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13
To eat, wrap bite-size pieces of steak in a tortilla with some of the scallions, japalenos, and salsa.
