A favorite meal for my family, especially when I cook the steak over charcoal! This meail is keto-friendly if you substitute the tortillas for lettuce wrappings!
Whisk marinade ingredients together. Save half of the marinade for vegetables. Marinate the flank steak for at least two hours, overnight if possible.
Heat grill for high heat. Grill steak for 5-7 minutes per side, or to desired doneness. Transfer to a plate and allow to rest for 5-10 minutes
Add 1 tbsp olive oil to a large frypan and heat to medium-high heat. Saute peppers and onions. Add half of the reserved marinade and cook to desired doneness
Slice steak against the grain into thin strips. Pack into warm tortillas (or lettuce leaf wraps), and add onions, peppers and avocado. Top with sour cream.
Ingredients
Directions
Whisk marinade ingredients together. Save half of the marinade for vegetables. Marinate the flank steak for at least two hours, overnight if possible.
Heat grill for high heat. Grill steak for 5-7 minutes per side, or to desired doneness. Transfer to a plate and allow to rest for 5-10 minutes
Add 1 tbsp olive oil to a large frypan and heat to medium-high heat. Saute peppers and onions. Add half of the reserved marinade and cook to desired doneness
Slice steak against the grain into thin strips. Pack into warm tortillas (or lettuce leaf wraps), and add onions, peppers and avocado. Top with sour cream.