1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese
For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.
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