Steak and Charred Vegetable Tacos

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon brown sugar 
• 2 tablespoons canola oil divided
• 1.5 teaspoons chipotle chile powder 
• 8 6-inch corn tortillas ()
• 2 large garlic cloves divided minced
• 1 tablespoon juice of lime fresh
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.5 medium onion cut into 1/2-inch-thick slices
• 0.3 teaspoon oregano dried
• 0.5 pound plum tomatoes halved lengthwise
• 1  bell pepper red halved seeded
• 0.6 teaspoon salt divided
• 1 pound skirt steak trimmed chopped

Equipment

• food processor
• bowl
• frying pan
• ziploc bags
• grill pan

Directions

1. Combine 1 tablespoon canola oil, lime juice, brown sugar, chile powder, and 1 minced garlic clove in a large zip-top plastic bag.
2. Add steak; seal and toss to coat. Marinate at room temperature 30 minutes.
3. Heat a large grill pan over medium-high heat.
4. Brush the remaining 1 tablespoon canola oil over onion slices, tomatoes, and bell pepper. Arrange the vegetables in pan; cook for 4 minutes on each side or until charred and softened.
5. Combine tomato, 1/4 teaspoon salt, and remaining garlic clove in a food processor or mini chopper; pulse until almost pureed.
6. Place tomato mixture in a medium bowl. Coarsely chop onion and bell pepper; add to bowl. Stir in oregano and black pepper.
7. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray.
8. Add steak mixture to pan; cook for 6 minutes or until done, stirring frequently. Stir in remaining 3/8 teaspoon salt.
9. Heat tortillas according to the package directions. Arrange about 1 1/2 ounces steak on each tortilla; top each tortilla with about 2 tablespoons salsa and 1 1/2 teaspoons sour cream.