Ingredients
The following ingredients have 6 Servings
- 2 1/4 pounds flank steak
- 1 tablespoon chipotle chili powder (If you don't like the heat, use 1/2 tablespoon)
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- For the Peppers and Onions:
- 2 tablespoons olive oil
- 3 red or yellow bell peppers or a combo, ribs and seeds removed, thinly sliced
- 2 yellow onions, peeled, halved and thinly sliced
- Kosher salt
- Freshly ground pepper
- 12 8-inch flour tortillas
- Guacamole recipe here or store-bought guacamole
- Your favorite salsa
- A small container of sour cream or plain yogurt
- 6 ounces of shredded Monterey jack or cheddar cheese
- Lime wedges, optional
Instruction
- If making homemade guacamole, here's my favorite recipe for guac
- Heat the oil in a large cast iron skillet over medium-high heat. Sauté the peppers and onions for 10 minutes or so, tossing occasionally, until softened and browned in spots. Sprinkle with a pinch of salt and a few grinds of black pepper.
- Mix the spices in a small bowl. Sprinkle spices evenly over the steak, patting them to make sure they adhere. Set aside until ready to grill. Preheat the grill to medium-high. Cook the steak for 4 minutes per side for medium rare. Let it rest for 5-10 minutes, and slice thinly, across the grain.
- Cook the rice in a skillet or the microwave per the package instructions and transfer to a serving bowl.
- Stack the tortillas on a microwave-safe plate, with a square of paper towel between each tortilla. Just before dinner, heat them in the microwave for 30 seconds.
- Put everything out in the middle of the table or on the counter: The tortillas, sliced steak, peppers and onions, Spanish rice, small bowls with cheese, sour cream, salsa, guacamole, and lime wedges (if using). Everyone can grab a tortilla, add fillings, roll up and enjoy!
