Categories: Beef- main dish

Ingredients

• 2 1/2 lb. flank steak or flatiron steak
• 4 cloves garlic, minced
• 1/4 cup Plus 2 Tbsp. olive oil, plus more for
• coating pan
• 3 Tbsp. Worcestershire sauce
• 1/4 cup lime juice
• 1 Tbsp. cumin
• 1 Tbsp. ground chile powder
• 1 Tbsp. brown sugar
• 1/4 tsp. crushed red pepper flakes
• 1tsp. coarse salt
• 4 bell peppers, sliced
• 1 yellow onion, sliced
• 8 to 12 (6-inch) flour or corn tortillas
• 1/4 cup fresh cilantro leaves
• Salsa, sour cream, shredded cheese, diced
• avocado and/ or other desired garnishes

Directions

1. Place meat in large zip-close bag or shallow glass baking dish.
2. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chile powder, sugar, red pepper flakes and salt. Set aside 1/4 cup of the mixture. Pour the remaining mixture in with the meat, turning to coat. Close bag or cover dish and let steak marinate for 2 to 12 hours.
3. Heat oven to 450 degrees. Line a sheet pan with foil. Coat foil with thin film of oil.
4. Toss the peppers and onion with the reserved marinade.
5. Arrange peppers and onion on sheet pan and bake on center oven rack for 10 to 15 minutes. Remove pan from oven. Heat broiler. Push peppers and onion to the perimeter. Wrap the stack of tortillas in foil.
6. Remove steak from marinade. Place steak in the center of the pan with the peppers and onion around it. Broil steak, turning once, until it begins to char on the outside and reaches an internal temperature of 135 degrees (med. rare) or to desired doneness. Place the foil wrapped tortillas on the bottom rack of the oven to heat as steak broils. Remove sheet pan from oven. Let the steak

7. rest for 5 to 10 minutes before slicing. Leave the tortillas in the oven to continue heating while the steak rests.

8. Thinly slice the meat against the grain. Serve the steak with the vegetables, cilantro and any desired garnishes and warm tortillas.

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