Serves: 6-8 | Prep: 10 min | Cook: 15 min | Ready: 2 hr 25 min
1 whole beef flank steak
1/2 c. olive oil
3 tbsp. Worcestershire sauce or Soy
1/3 c. fresh-squeezed lime juice
3 cloves garlic, minced
1 tsp. cumin
1-4 tbsp. chili powder
1/2 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. sugar
Onions, Mix of Colors of Bell Peppers
Flour tortillas, warmed
In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined.
Pour half of the marinade into a zip lock bag; add the flank steak and turn it over to coat. In second zip lock bag, place all the veggies, turning to coat. Place in the fridge for at least 2 hours.
Place meat on heated grill with vegetables to the side in a wire grated pan. Turn meat after 5 minutes and cook until done, about another 5-6 minutes. Once beef is cooked, place on cool side of grill or remove from heat. Continue to toss vegetables and adjust heat until they are tender; usually about 10-15 minutes total. Take meat and vegetables off grill and let rest for 4-5 minutes.
Slice the meat right before serving and serve with all the fixins.