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Trim fat from steak. Place steak in a large resealable plastic bag; set aside.
For marinade, mash garlic and salt together to form a paste. In a small bowl, combine garlic paste, lime juice, 2 tablespoons oil, chili powder, cumin and black pepper. Pour marinade over steak. Seal bag; turn to coat steak. Marinate in the refrigerator about 1 hour, turning bag once or twice.
Halve sweet peppers lengthwise; remove stems, seeds and membranes. Trim green onions. Brush pepper halves and onions with the remaining 2 tablespoons oil. Stack tortillas and wrap in foil.
For a charcoal or gas grill, place pepper halves, onions and tortillas in foil packet on rack of grill directly over medium-hot heat. (Be sure to lay green onions perpendicular to the grill grates so they won't fall into the coals.) Cover and grill onions for 4 to 5 minutes or until tender, peppers for 8 to 12 minutes or until light brown, and tortillas about 10 minutes or until warm, turning occasionally during grilling. Transfer peppers and onions to a bowl; cover with foil to keep warm. Remove tortillas from grill.
Drain steak, discarding marinade. Grill steak on rack of covered grill over medium heat for 22 to 25 minutes or until done (160°F) and meat is slightly pink in center, turning once halfway through grilling. Remove from grill. Thinly slice steak diagonally across the grain. Coarsely chop peppers and onions.
Fill warm tortillas with steak, peppers and onions. Top with sour cream and avocado dip, if desired. Roll up tortillas.