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1
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients.
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2
Using an immersion blender, puree the marinade until smooth.
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3
Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 4 hours to tenderize and flavor the beef.
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4
Prepare grill on med. high heat.
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5
Drain the marinade from the beef. Lightly oil the grill. Season liberally with salt and freshly ground black pepper.
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6
Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.
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7
Once the beef is off the grill and resting, add the bell peppers and onions tossed with lime juice and olive oil, to a cast iron skillet ( I put the skillet onto the grill to preheat while cooking the steaks). Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
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8
When the peppers and onions are done cooking, remove the skillet and heat up the tortillas.
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9
Place tortillas on the grill and let it char about 30 seconds, flip the tortilla and repeat on the second side.
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10
Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm.
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11
Thinly slice the steak against the grain on a diagonal.
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12
To serve:
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13
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
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14
May also be served with sour cream and shredded cheese.
