Citrus Flank Steak Taco Bar

Ingredients:

• 2 pounds Flank Steak
• 3 bell peppers, assorted colors, thinly sliced
• 2 large onions, thinly sliced
• 1 tablespoon freshly ground black pepper
• 2 tablespoons vegetable oil, for grilling
• 12 to 16 flour or corn tortillas (6-inch diameter)

Citrus Marinade:

• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Taco Toppings:

• 12 lime wedges
• 1/2 cup chopped tomatoes
• 1/2 cup chopped lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup guacamole or chopped avocado
• 1/2 cup salsa or hot sauce 
• 1/4 cup fresh cilantro, chopped

COOKING:

1. In a large bowl, combine orange juice, lime juice, lemon juice, olive oil, garlic, chili powder, cumin, salt, and pepper.
2. Place steak in food-safe plastic bag or shallow dish. Pour marinade over steak; turn to coat. Close bag securely or cover and refrigerate for at least 2 hours, preferably overnight, for best flavor.
3. Preheat grill to medium-high heat. Lightly oil grill grates to prevent sticking.
4. Coat sliced bell peppers and onion with vegetable oil; season with pepper. Place in grill basket or directly on the grill, cooking 8 to 10 minutes or until lightly charred and softened, stirring occasionally. Remove and set aside.
5. Remove steak from marinade; discard remaining marinade. Pat steak dry with paper towels. Grill, 5 to 7 minutes on each side, for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
6. Remove steak from grill and transfer to cutting board; rest 5 minutes. Meanwhile wrap tortillas in foil and place on grill to warm, 2 to 3 minutes, turning once.
7. Slice flank steak against the grain and place on large serving table or platter. Arrange peppers, onions, and toppings around steak. Serve with taco toppings.

Nutrition information per serving, 8 servings: 374 Calories; 14.5 g Total Fat (4.0 g Saturated Fat; 0.2 g Trans Fat; 2.3 g Polyunsaturated Fat; 6.3 g Monounsaturated Fat); 73.0 mg Cholesterol; 225.0 mg Sodium; 33.0 g Total Carbohydrate; 1.8 g Dietary Fiber; 4.2 g Total Sugars; 0.0 g Added Sugars; 30.0 g Protein; 127.8 mg Calcium; 2.8 mg Iron; 580 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 11.5 mg Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 384 mg Phosphorus; 5.2 mg Zinc; 27.5 mcg Selenium; 103.1 mg Choline