Add the beer, half of the cilantro leaves, lime juice, oil, chipotle peppers, garlic, honey, cumin salt and pepper to a food processor or blender and process until ingredients are finely chopped. Place steak in a shallow dish and pour the marinade over the steak. Cover with plastic wrap and refrigerate for at least 4 hours, turning the steak occasionally.

Preheat the broiler for 5 minutes.. Remove the flank steak from the marinade and blot dry with a paper towel, brush lightly with olive oil on both sides. Place the steak on a baking sheet and transfer to the upper rack of the oven about 4-inches from the broiler unit. Broil for 6-8 minutes, flip and broil for 4-6 additional minutes for medium rare. If you want the steak to be medium or well done, add an additional 2 to 4 minutes of cook time. Transfer the broiled steak to a cutting board, cover to rest while cooking the vegetables.

In a large skillet heat the oil, add the onion and cook for about 1 minute; add the sliced peppers and cook until tender and crisp. Add the remaining 1/2 cup of the cilantro leaves and toss with the vegetables. Transfer to a serving platter. Thinly slice the flank steak and add to the platter with the vegetables.

Serve with warm tortillas, lime wedges, sour cream, salsa, Cotija cheese and cilantro sprigs.