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2 pounds lean flank or skirt steak, trimmed and wiped dry with paper towels

Steak marinade (recipe follows)

Roasted onions and peppers (recipe follows)

8 flour tortillas

Salsa

Sour cream

Chunky Guacamole (recipe follows)

¼ cup vegetable oil

2 tablespoons lemon juice

2 tablespoons low-sodium soy sauce

2 tablespoons minced scallions

1 clove garlic, minced

¼ teaspoon ground black pepper

1/2 teaspoon seasoned salt

1 teaspoon cumin

Combine marinade ingredients, mixing well. Place steak with marinade in a shallow dish. Marinate several hours, in the refrigerator, turning occasionally. When ready to cook, drain marinade. Lightly oil a grill or grill pan, then grill the steak over medium-high heat, 4 minutes on each side.

Transfer steak to a cutting board and let rest for 10 minutes before slicing against the grain on the diagonal. Top tortillas with a few slices of steak, peppers and onions, with accompaniments, as desired.

2 medium sweet red bell peppers, cored, seeded and sliced into ¼-inch strips

2 medium sweet green bell peppers, cored, seeded and sliced into ¼-inch strips

2 medium sweet yellow or orange bell peppers, cored, seeded and sliced in ¼-inch strips

2 large sweet onion, sliced into thirds horizontally

Olive oil

Salt and pepper

Preheat oven to 500 degrees. Place vegetables in a single layer on a shallow baking sheets. (You will need three large baking pans to roast all the vegetables.) Brush vegetables with olive oil and sprinkle lightly with salt and pepper. Place pans in oven and roast vegetables for 45 minutes to 1 hour, or until vegetables are browned, rotating pans halfway through baking time. As the vegetables roast, the onions should begin to caramelize. Some of the vegetables may be finished roasting before the others — just remove those that look done and return the others to the oven to finish cooking. Remove pan to a rack to cool. After vegetables are cool enough to handle, separate onions into rings, if you like.

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