Carne Asada Fajitas

Carne Asada Fajitas - Logan Bohman
1 lb flank steak
Extra Virgin Olive Oil
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
flour tortillas
Guacamole
Sour cream
Spanish Rice

Rub:
1 tsp paprika
½ tsp dark brown sugar
½ pure chile powder
½ tsp kosher salt
¼ tsp freshly ground pepper
¼ tsp ground cumin

Combine all the rub ingredients in a bowl. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray the vegetables with oil. Grill over direct medium heat until tender, turning once. The onion will take 8-10 minutes and the peppers with take 6-8 minutes. Cut the onion and peppers into bite size pieces. Grill the flank steak over direct high heat until cooked through to desired doneness (about 15-20 minutes). Let it rest for 10 minutes before carving against the grain into ¼ inch slices. Fill the warm tortillas with sliced meat, onions, peppers, and guacamole down the center. Wrap and serve warm.