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1
In a small 2-cup measuring cup or something similar in 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
Alternatively, you may combine marinade ingredients in a food processor or standard blender and process until smooth.
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4
Transfer to a resealable plastic bag and add the steak, seal and shake to coat.
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5
Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
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6
Preheat a ridged grill pan on high heat.
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7
Drain the marinade from the beef.
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8
Lightly oil the grill or grill pan.
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9
Season liberally with salt and freshly ground black pepper.
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10
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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11
Depending on the size of your grill pan you may need to cook in batches.
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12
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using.
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13
Grill the mixture for 5 to 7 minutes until the vegetables are just barely limp.
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14
While the peppers and onions are cooking, heat up the tortillas.
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15
Turn any free burners on a medium low flame.
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16
Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side.
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17
Once heated and charred, remove the tortilla to a clean tea towel and wrap to keep warm.
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18
Repeat until you have warmed all of your tortillas.
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19
(You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute.
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20
Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.)
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21
Thinly slice the steak against the grain on a diagonal.
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22
To serve, spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, pico de gallo, sour cream and cheese.
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23
Roll up the tortilla to enclose the filling.
