Grilled Steak Fajitas with Bell Peppers and Onions

Ingredients

• about 680 g Flank steak
• 3 Bell peppers (various colors)
• 1 large Onion
• 2 tbsp Lime juice
• 3 tbsp Olive oil
• 4 cloves Garlic
• 2 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Oregano
• 12 Corn or flour tortillas
• 1 Avocado
• 1/2 cup Dairy-free sour cream
• 1/2 cup Salsa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of lime juice, 3 tablespoons of olive oil, 4 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of oregano, then whisk them together to create the marinade.
2. 2Place the about 680 g of flank steak into the bowl with the marinade, ensuring the steak is fully coated. Cover the bowl and refrigerate the steak for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
3. 3While the steak marinates, preheat your grill to medium-high heat, aiming for a temperature between about 205°C and about 230°C (200°C to 230°C). Slice the 3 bell peppers and the 1 large onion into uniform 0.635 cm thick strips.
4. 4Remove the marinated about 680 g of flank steak from the marinade and place it directly on the preheated grill. Grill the steak for 4 to 5 minutes per side, or until its internal temperature reaches 54.44-57.22°C (54-57°C) for medium-rare. Transfer the grilled steak to a clean cutting board and let it rest for 10 minutes; this allows the juices to redistribute, keeping the meat tender. After resting, slice the steak thinly against the grain.
5. 5Place the sliced 3 bell peppers and 1 large onion strips directly on the grill grates. Grill them for 5 to 7 minutes, turning occasionally, until they are tender-crisp and show slight charring, but still have a slight bite.
6. 6Briefly heat the 12 corn or flour tortillas on the grill for about 30 seconds per side, until warm and pliable. Slice the 1 avocado. Assemble your fajitas by filling the warm tortillas with the sliced grilled steak, the grilled bell peppers and onions, the sliced avocado, 1/2 cup of dairy-free sour cream, and 1/2 cup of salsa.

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