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Steak and Charred Vegetable Tacos2 tablespoons canola oil, divided1 tablespoon fresh lime juice1 teaspoon brown sugar1½ teaspoons chipotle chile powder2 large garlic cloves, minced and divided1 (1-pound) skirt steak, trimmed and chopped½ medium onion, cut into ½-inch-thick slices½ pound plum tomatoes, halved lengthwise1 red bell pepper, halved and seeded? teaspoon salt, divided¼ teaspoon dried oregano¼ teaspoon freshly ground black pepperCooking spray8 (6-inch) corn tortillas¼ cup reduced-fat sour creamCombine 1 tablespoon canola oil, lime juice, brown sugar, chile powder, and 1 minced garlic clove in a large zip-top plastic bag. Add steak; seal and toss to coat. Marinate at room temperature 30 minutes.Heat a large grill pan over medium-high heat. 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.Combine tomato, ¼ teaspoon salt, and remaining garlic clove in a food processor or mini chopper; pulse until almost pureed. Place tomato mixture in a medium bowl. Coarsely chop onion and bell pepper; add to bowl. Stir in oregano and black pepper.Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Add steak mixture to pan; cook for 6 minutes or until done, stirring frequently. Stir in remaining 3/8 teaspoon salt.Heat tortillas according to the package directions. Arrange about 1½ ounces steak on each tortilla; top each tortilla with about 2 tablespoons salsa and 1½ teaspoons sour cream.
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