PREPARATION:
- Place steaks between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4-inch thickness. Cut each steak into 6-inch portions.
- Pound 1 garlic clove with meat mallet to crush into coarse shreds. Combine with 2 tablespoons oil, 2 tablespoons lime juice and black pepper in large shallow glass baking dish. Add steaks, turning to coat with marinade. Marinate in refrigerator 30 minutes.
- Mince remaining garlic clove. Cook and stir onion and garlic in remaining 1 tablespoon oil in medium skillet over medium heat 3 to 4 minutes until onion is softened. Remove from heat.
- Stir in tomatoes, bell peppers, cilantro and chili. Season to taste with remaining lime juice. Let stand, covered, at room temperature.
- Remove steaks from marinade; pat dry with paper towels. Discard marinade. Grill over medium heat, uncovered, 10 to 13 minutes for medium-rare to medium or until desired doneness, turning once.
- Reheat beans, if necessary. If not freshly made, soften and warm tortillas.
- Serve steaks with tomato relish, Refried Beans and tortillas.
- Meanwhile, prepare coals for direct grilling.**
**Steaks can be cooked on lightly oiled, well-seasoned heavy griddle or large skillet. Heat over medium heat until very hot. Cook steaks in single layer on griddle 3 minutes for medium-rare or until desired doneness is reached, turning once.