2 beef flank steaks or top round steaks, cut 1 inch thick
4 green bell peppers, cut in half
2 medium onions, cut crosswise in half
2 tablespoons olive oil
16 to 20 small flour tortillas, warmed
Chipotle Cream (see below)

Marinade and/or Sauce
1/2 cup olive oil
1/3 cup fresh lime juice
2 tablespoons packed brown sugar
4 teaspoons ground cumin
3 large cloves garlic, minced
1 1/2 teaspoon dried oregano leaves, crushed

Chipotle Cream
1 1/2 cups dairy sour cream
3 tablespoons chopped fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers

Combine marinade ingredients. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or overnight, turning occasionally.

Remove steaks from marinade; discard marinade. Brush peppers and onions with oil. Place steaks and vegetables on grid over medium, ash-covered coals. Grill flank steaks, uncovered, 17 to 21 minutes for medium doneness (top round steaks 16 to 18 minutes for medium rare), turning occasionally.

Grill peppers and onions 16 to 18 minutes, turning occasionally; remove peppers and continue grilling onions 8 to 10 minutes or until crisp-tender.

Cut vegetables into strips; combine. Carve steaks across the grain into thin slices. Serve beef and vegetables in tortillas with Chipotle Cream. Makes 8 to 10 servings.

Chipotle Cream: Combine all ingredients in a bowl. Cover; refrigerate.

Makes about 1 1/2 cups.