1 large green bell pepper, stemmed, seeded, and cut into
½-inch-wide strips
1 white or yellow onion, cut into ½-inch slices
12 to 16 fresh flour or corn tortillas, hot
1 recipe Pico de Gallo, for serving, if desired (recipe
follows)
Guacamole, sour cream, shredded cheese, and salsa, for
serving, if desired
- Combine the soy sauce, lime juice, canola oil, brown
sugar, cumin, black pepper, chile powder, and garlic in a
medium bowl and whisk to combine. Transfer ½ cup of
the marinade to a large bowl and set aside. Place the
steaks in a gallon-sized zipper-lock bag and add the
remaining marinade. Seal the bag, squeezing out as much
air as possible. Massage the bag until the meat is fully
coated in marinade. Lay flat in the refrigerator, turning
every couple of hours for at least 3 hours and up to 10. - While the steak marinates, toss the peppers and onion in
bowl with the reserved ½ cup marinade. Refrigerate until
ready to use. - When ready to cook, remove the steaks from the
marinade, wipe off any excess, and transfer the steaks to
a large plate. Light one chimneyful of charcoal. When all
the charcoal is lit and covered with gray ash, pour out
and arrange the coals on one side of the charcoal grate.
Set a cooking grate in place, cover the grill, and allow it
to preheat for 5 minutes. Clean and oil the grilling grate. - Place a large cast-iron skillet over the cooler side of the
grill. Transfer the steaks to the hot side of the grill. Cover