Carne Asada with Smoky Flank Steak & Peppers

Ingredients
Steak:
1 pound flank steak

Spanish Seasoning:
3 tbsp cumin
3 tbsp brown sugar
2 tbsp ground coriander
2 tbsp paprika
2 tbsp granulated garlic
2 tbsp chili powder
2 tbsp dry granulated onion
1 tbsp dry mustard
1 tbsp red pepper flakes
½ cup kosher salt
1 tbsp pepper

Grilled Vegetables:
1 yellow bell pepper, seedless and julienned
1 red bell pepper, seedless and julienned
½ sweet onion, julienned
1 jalapeño, seedless and julienned
25-30 fresh-picked cilantro leaves
3 green onions, thinly sliced
3 small flour tortillas
2 tbsp olive oil
juice of 1 lemon
juice of 2 limes
kosher salt and fresh cracked pepper to taste
4 lime wedges for garnish
6 ounces shredded manchego cheese

Directions:
1. Set the grill temperature or bring it up to 450°F-500°F.

Spanish Seasoning:
1. In a medium sized bowl, add in all of the dry seasoning and stir to incorporate all of the ingredients. Set aside.

Grilled Vegetables:
1. In a sauté pan over high heat, add in olive oil, onion, red bell pepper, yellow bell pepper, and jalapeño. Cook for 3-5 minutes, then lower the heat to low. Salt and pepper to taste.

Flank Steak:
1. Brush the steak with olive oil on all sides.

2. Generously season the flank steak with the Spanish seasoning.

3. Place the flank steak on a 450°F-500°F grill. Close the grill to seal in all of the heat for a smoky flavor. Flip the flank steak over in 2-3 minutes, rotating 90° for the perfect grill marks. Close the grill and cook for another 2-3 minutes.

4. Remove the flank steak from the grill and place it on a plate. Squeeze lime juice on the steak.

Plating:
1. Let the flank steak rest for 10 minutes.

2. Very thinly cut the flank against the grain.

3. Place the flour tortillas on a plate. Add 4 slices of steak in each tortilla, and then pile the cooked vegetables, about 2 oz. of manchego cheese, and about 3 sprigs of cilantro on top. Garnish with green onion.

Enjoy!