Instructions: To make Chipotle Cream: In small bowl, combine sour cream, chopped fresh cilantro and adobo sauce (from canned chipotle peppers). Cover; refrigerate
Yield: 1 1/2 cups). Place steaks (cut 1 inch thick) and marinade (recipe below) in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or overnight, turning occasionally.

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

Grill peppers and onions 16-18 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 grain into thin slices. Serve beef and vegetables in warmed tortillas with Chipotle Cream.

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