Steak Tacos with Chipotle Cream

Ingredients

• 1 flank or top round steak, cut approximately 1-inch thick
• 2 bell peppers, cut into quarters
• 1 medium onion, cut crosswise into 1/2-inch slices
• 1 Tbsp. olive oil
• 8-10 small flour tortillas, warmed

Zesty Southwestern Marinade

• 1/4 cup olive oil
• 3 Tbsp. fresh lime juice
• 1 Tbsp. packed brown sugar
• 2 tsp. ground cumin
• 2 large cloves garlic, minced
• 3/4 tsp. dried oregano leaves, crushed

Chipotle Cream

• 1/2 cup sour cream
• 1 Tbsp. chopped fresh cilantro
• 1 tsp. adobo sauce from canned chipotle peppers

Instructions

Combine marinade ingredients in small bowl.

Place steak and marinade in sealable plastic bag; turn steak to coat. Refrigerate 6 hours to overnight, turning occasionally.

Remove steak from marinade; discarde marinade. Brush bell peppers and onion lightly with oil; season with salt and pepper, as desired. Place steak and vegetables on rack in broiler pan so surface is 2-3 inches from heat. Broil flank steak 13-18 minutes for medium rare to medium doneness, turning once. Broil peppers and onion 13-15 minutes, or until crisp-tender, turning once.

Cut vegetables into thin strips; combine. Carve steak across the grain into thin slices. Serve with Chiptole Cream.

For Chipotle Cream: Combine sour cream, cilantro and adobo sauce. Cover and refrigerate until ready to serve.