Grilled Steak Fajitas with Bell Peppers and Onions

Ingredients

• 1.5 lbs 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

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 1.5 lbs 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 400°F and 450°F (200°C to 230°C). Slice the 3 bell peppers and the 1 large onion into uniform 1/4-inch thick strips.
4. 4Remove the marinated 1.5 lbs 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 130-135°F (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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