Flank Steak Fajitas with Chipotle Sour Cream

Ingredients

FOR THE FAJITAS,
1/2 cup each vegetable oil and fresh lime juice
1/3 cup minced fresh garlic
1/4 cup cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. each kosher salt, sugar, and ground cumin
2 tsp. each smoked paprika and ground coriander
11/2 lb. flank steak, trimmed and lightly scored
2 red onions, cut into 1/2-inch-thick slices
1 each red, yellow, and green bell pepper, quartered

FOR THE SAUCE:
1 cup sour cream
1 minced chipotle in adobo sauce
4 tsp. adobo sauce
1 Tbsp. minced lime zest
 Black pepper to taste

Flour tortillas

Directions:
For the fajitas, whisk together oil, lime juice, garlic, vinegar, Worcestershire, salt, sugar, cumin, paprika, and coriander. Pour 1 cup marinade into a resealable plastic bag and add steak. Pour remaining 2/3 cup marinade into a second bag and add onions and bell peppers; seal bags and toss all to coat. Marinate steak and vegetables in the refrigerator 8 hours, or overnight.

Remove bags from refrigerator 30 minutes prior to grilling, then remove steak and vegetables from marinade.

Preheat grill to high. Brush grill grate with oil. To keep the rings intact while they’re on the grill, skewer onions with long toothpicks before grilling. For the sauce, whisk together sour cream, chipotle, adobo sauce, and zest; season with salt and black pepper. Season steak, onions, and bell peppers with salt and black pepper; grill, covered, until steak is medium-rare, 4–6 minutes per side, and onions and bell peppers are charred, 4–6 minutes per sides. Transfer steak to a cutting board; tent with foil and let rest 5 minutes. Divide onions into rings and cut bell peppers into strips. Thinly slice steak against the grain; top with onions and bell peppers and serve with sauce and tortillas.