Serves 4.
2 large onions, each cut lengthwise into 6 wedges
1 1/2 tablespoons olive oil
2 bell peppers (any color), halved and cored
1/4 cup fresh lime juice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon coarsely ground black pepper, plus more for seasoning
2 pounds of flank steak (orsubstitute 4 skinless boneless chicken breast halves)
8 flour tortillas
1/2 cup chopped fresh cilantro leaves
Pico de gallo or tomato salsa
Guacamole or avocado slices
Sour cream, optional
1. Prepare the grill for medium-high heat.
2. Thread the onion wedges onto skewers and brush them with 1/2 tablespoon of the oil. Place the onions and bell pepper halves on the grill and cook, turning occasionally, until tender and browned, about 10 to 15 minutes for the bell peppers, 25 minutes for the onions. When done, move the vegetables to a cooler spot on the grill if there is room, otherwise transfer the vegetables to a cutting board. Tent with foil to keep warm.
3. While the vegetables are cooking, mix together the remaining tablespoon of oil, lime juice, salt, and black pepper in a shallow dish. Add the steak and marinate at room temperature, turning a few times, for 10 minutes. (If using chicken, marinate only 5 minutes.)
4. Stack the tortillas and wrap tightly in foil. Place the bundle on the grill and heat for 10 minutes or until hot.
5. Grill the steak 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let stand 5 minutes. Thinly slice the meat across the grain. (For chicken, grill 5 minutes per side or until cooked through. Cut into 1-inch strips.)
6. Cut the onions and peppers into large chunks. Place on a serving platter and season with salt and pepper. Add the meat slices and any juices. Sprinkle with cilantro. Pass the warm tortillas, pico de gallo or salsa, guacamole, and sour cream (if using) separately.
