- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Passive Time: 30 Minutes
Ingredients (2-3 Servings):
1 lb flank steak
Char Crust® Southwest Chipotle
3 bell peppers thinly sliced
1/2 yellow onion thinly sliced
2 garlic cloves chopped
fresh jalapenos (optional)
sour cream
1 can chopped chipotles
Limes
Tortillas, flour or corn
Cilantro (optional)
Olive oil
Instructions:
Remove flank steak from the refrigerator about 30 minutes before cooking.
Add 1 tablespoon of olive oil to a cast iron skillet and bring to medium high heat. Add peppers, onions and garlic. Cook until peppers and onions are soft and a bit charred. Set aside.
Slice up fresh jalapeños.
Put one cup of sour cream in a bowl and add ⅛ cup of chopped chipotles to the sour cream. Add 1 tablespoon of lime juice, mix and refrigerate.
Coat flank steak with Southwest Chipotle seasoning on both sides and then drizzle with some olive oil. Heat an outside grill to 475 to 500 degrees or an inside grill on high. Grill the steak, turning every two minutes. The steak should only take about 6 minutes depending on the thickness. Cook to internal temperature of 145 degrees (use meat thermometer). Remove from the grill.
Slice the steak against the grain. Heat tortillas in an oven.
Serve everything on a platter. Enjoy!
