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1
Combine the wine, soy sauce, vinegar, the 1/4 cup olive oil, the ketchup, brown sugar, 2 of the garlic cloves, the ginger, 2 teaspoons salt, 1 teaspoon black pepper, the red pepper flakes, and the garlic powder in a large bowl, and whisk together.
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2
Remove about 1/2 cup and set it aside for serving.
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3
Tenderize the steak by piercing it all over with a fork.
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4
Place the steak in a resealable plastic bag, pour the rest of the marinade into the bag, and seal.
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5
Refrigerate the steak for at least 2 and up to 4 hours.
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6
Remove the steak from the refrigerator 30 minutes before grilling.
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7
Heat the grill to medium-high.
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8
Remove the steak from the marinade, discarding the marinade, and season with salt and pepper.
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9
Grill for about 6 minutes per side for medium-rare, or to your desired doneness.
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10
Let the meat rest for 10 minutes while you cook the vegetables.
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11
Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat.
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12
Add the onion, bell peppers, green onions, remaining 1 clove garlic, a tablespoon or so of the reserved marinade, and salt and pepper to taste.
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13
Cook, tossing occasionally, until the vegetables are crisp-tender, about 8 minutes.
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14
Slice the steak into thin pieces across the grain.
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15
Spread each tortilla with some guacamole and top with 4 to 6 slices of meat, some vegetables, some sour cream, and a drizzle of the reserved marinade if desired.
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16
Say a Grace Before Meals and enjoy the feast!
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17
Whisk all the ingredients together in a small bowl.
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18
Cover and refrigerate for at least 30 minutes.
