Steak tacos with bell pepper and radish salad

Ingredients:

• 1 flank steak (about 0.6 kg), cut in half lengthwise
• Juice and zest of 1 lime
• 1 tbsp ancho chili powder
• 5 tablespoons of vegetable oil
• 1 tbsp. hot honey
• 2 cups fresh cilantro
• 2 green onions, coarsely chopped
• 2 bell peppers (red, yellow, or orange), thinly sliced
• 4 radishes, thinly sliced
• 12 corn tortillas
• 0.5 cup crumbled queso fresco

Preparation:

1. Preheat grill to medium heat. In a small bowl, combine lime zest, ancho chili powder, 1 tablespoon of vegetable oil, and 2 teaspoons of honey. Rub the mixture over the steak, season with salt and pepper. Let marinate at room temperature for 10 minutes.
2. Meanwhile, in a blender, puree the cilantro, green onions, lime juice, the remaining 1 teaspoon of honey, and 1/2 teaspoon of salt until smooth. Gradually pour in the remaining 1/4 cup of vegetable oil and 2 tablespoons of water and blend until smooth. Pour half of the dressing into a large bowl (reserve the rest for serving). Add the bell peppers and radishes to the bowl with the dressing and toss to coat. Season with salt and pepper to taste.
3. Grill the steak until crispy grill marks appear, 4-6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Warm the tortillas according to package directions. Slice the steak thinly. Serve on tortillas, topped with crumbled queso fresco, cilantro, and the reserved dressing. Serve with the bell pepper salad and lime wedges.