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Heat the grill: Preheat the grill to high.
Heat the pan: Place a large frying pan over a high heat and coat the bottom with a thin layer of oil.
Slice the steak: Cut the steak into thin strips, 5mm x 2.5cm, with a very sharp knife.
Brown the beef: When the oil is hot, add the steak, season with salt and pepper and cook for 2 minutes until browned.
Build the sauce: Peel and crush the garlic and add it with the chipotle paste, fajita spice mix, lime juice and beer. Stir to coat, bring to the boil for 2 to 3 minutes and reduce by half.
Finish the sauce: Add the barbecue sauce and boil for 1 to 2 minutes more, then take the pan off the heat.
Layer: Put a layer of tortilla chips in an ovenproof baking dish, top with some beans, beef and cheese. Repeat the same order twice more.
Grill and serve: Grill until the cheese is bubbling. Scatter over the crispy fried onions and coriander, and serve with pico de gallo, guacamole and soured cream.