Ingredients

serves 6

　　1/4 cup dry white wine

　　1/4 cup soy sauce

　　1/4 cup red wine vinegar

　　1/4 cup plus 2 tablespoons olive oil

　　2 tablespoons ketchup

　　1 cup firmly packed dark brown sugar

　　3 cloves garlic, minced

　　1 tablespoon ground ginger

　　Kosher salt and freshly ground black pepper

　　1 teaspoon red pepper flakes

　　1 teaspoon garlic powder

　　1 (1 1/4-pound) flank steak

　　1/2 red onion, sliced into 1/2-inch-thick half-moons

　　1 green bell pepper, sliced into 1/4-inch-wide strips

　　1 yellow or red bell pepper, sliced into 1/4-inch-wide strips

　　4 green onions (white and green parts), sliced into 1/4-inch pieces

　　12 (8-inch) flour tortillas, warmed

　　Guacamole

　　Screamin’ Sour Cream (recipe follows)

　　

Screamin’ Sour Cream

1/2 cup sour cream

　　2 tablespoons hot sauce

　　1/2 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 teaspoon garlic powder

　　

Step 1

Combine the wine, soy sauce, vinegar, the 1/4 cup olive oil, the ketchup, brown sugar, 2 of the garlic cloves, the ginger, 2 teaspoons salt, 1 teaspoon black pepper, the red pepper flakes, and the garlic powder in a large bowl, and whisk together. Remove about 1/2 cup and set it aside for serving.

　　

Step 2

Tenderize the steak by piercing it all over with a fork. Place the steak in a resealable plastic bag, pour the rest of the marinade into the bag, and seal. Refrigerate the steak for at least 2 and up to 4 hours.

　　

Step 3

Remove the steak from the refrigerator 30 minutes before grilling.

　　

Step 4

Heat the grill to medium-high.

　　

Step 5

Remove the steak from the marinade, discarding the marinade, and season with salt and pepper. Grill for about 6 minutes per side for medium-rare, or to your desired doneness. Let the meat rest for 10 minutes while you cook the vegetables.

　　

Step 6

Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the onion, bell peppers, green onions, remaining 1 clove garlic, a tablespoon or so of the reserved marinade, and salt and pepper to taste. Cook, tossing occasionally, until the vegetables are crisp-tender, about 8 minutes.

　　

Step 7

Slice the steak into thin pieces across the grain. Spread each tortilla with some guacamole and top with 4 to 6 slices of meat, some vegetables, some sour cream, and a drizzle of the reserved marinade if desired. Say a “Grace Before Meals” and enjoy the feast!

　　

Screamin’ Sour Cream

Step 8

Whisk all the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes.

　　Bobby Flay's Throwdown!