Ingredients
2lbsflank steak
2large limes
¼cupolive oil,plus an additional 2 tbsp
3cloveslarge garlic,grated
1tbspchili powder
2tspcumin,ground
½tspgarlic powder
½tsponion powder
¼tspcayenne pepper,optional
2tspsalt,divided
½tsppaprika
2large bell peppers,sliced
1medium onion,sliced
8small flour tortillas
sour cream,plus extra for serving
guacamole
avocado,slices
tomatoes,diced
Preparation
Add the flank steak to a large plastic ziplock bag.
Add the lime juice, ¼ cup of olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well.
Zip up. Massage the marinade into the meat.
Refrigerate for at least 2 hours and up to 8 hours.
Preheat the grill to high heat, about 450 degrees F.
Place a grill pan or sheet on a side of the grill.
Once the steak has been marinated, remove, and sprinkle with 1½ teaspoons of salt on both sides.
Add the peppers and onions to a medium bowl.
Toss with the remaining 2 tablespoons of olive oil.
Season with the remaining ½ teaspoon of salt and a little bit of pepper.
Add the pepper to the grill.
Cook for 3 to 4 minutes, and then add steak on the uncovered side of the grill. Use tongs to toss the peppers.
Close the grill. Let the steak cook for about 4 minutes.
Use tongs to flip the steak over.
Toss the peppers again. Once charred enough, remove from the grill.
Cook the steak for another 3 to 4 minutes or until it reaches the desired doneness.
Remove the steak and peppers from the grill.
Let the steak rest for 10 minutes.
Use a sharp knife to cut the steak against the grain into thin slices.
Serve in warm tortillas with favorite toppings.
