INGREDIENTS

2 lb flank steak
1 red bell pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 medium yellow onion, halved and sliced
12-14 (6-inch) flour or corn tortillas, warmed
1 ripe avocado, sliced, for garnish
Salsa, for garnish
Fresh flat-leaf parsley, chopped, for garnish
Marinade
¼ cup olive oil
¼ cup soy sauce
¼ cup fresh lime juice
2 tbsp brown sugar
1 tsp ground cumin
1 tsp chili powder
½ tsp kosher salt
½ tsp freshly ground black pepper

DIRECTIONS

1. Place the flank steak in a large resealable plastic bag. For the marinade, in a small bowl whisk olive oil, soy sauce, lime juice, brown sugar, cumin, chili powder, salt, and pepper. Reserve ¼ cup marinade and pour remaining marinade over flank steak, seal bag and refrigerate at least 2 hours or overnight. While the flank steak marinates, combine sliced peppers and onions with remaining ¼ cup marinade. Refrigerate until ready to cook.
2. Allow flank steak to come to room temperature before cooking. When ready to cook, preheat grill to medium-high heat and lightly oil grill grates. Remove meat from marinade and place on grill. Grill 6 minutes, flip and cook 5 minutes more until cooked through. Transfer meat to a cutting board and let rest 10 minutes.
3. Heat a large skillet over high heat and add pepper and onion mixture. Cook 5 minutes, until peppers and onions are slightly charred. Remove from skillet and set aside.
4. When ready to assemble, thinly slice flank steak against the grain. Place steak down the center of each tortilla, top with pepper and onion mixture followed by sliced avocado, salsa, and parsley. Roll tortilla and serve immediately.
Serves 6