Ingredients

• 2 tablespoons ground cumin
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons chile powder
• 6 tablespoons olive oil, divided
• 3 pounds flank steak
• Kosher salt and freshly ground black pepper, to taste
• 2 onions, sliced
• 4 spicy chile peppers, seeded and sliced
• 2 tablespoons olive oil
• 3 ripe avocados, halved, pitted, peeled and diced
• 1 small red onion, diced
• 1 small tomato, diced
• 2 cloves garlic, chopped
• Juice of 1 Meyer lemon
• 1 lime, juiced, plus 2 limes, zest and juice, divided
• 2 cups sour cream

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Instructions

1. In a small saucepan over low heat, combine the cumin, garlic powder, onion powder, chile powder, and 4 tablespoons olive oil and bring to a light simmer. Cook for 4 minutes. Let cool. Place the steak in a baking dish and pour the seasoned oil over top. Marinate the steak in the refrigerator for 30 minutes. Bring the steak to room temperature before grilling.
2. Preheat a grill or grill pan on high heat.
3. Remove the steak from the marinade and season with salt and pepper. Grill the steak for about 7 minutes on each side for medium-rare. Let rest before slicing. Combine the onions and peppers with olive oil, and salt and pepper, to taste. Toss to coat in oil. Grill the onions and peppers for 4 minutes. Set aside.
4. Combine the avocado, red onion, tomato, garlic, lemon juice, and juice of 1 lime in a large bowl. Mash the avocado a bit with a fork. Stir in salt, and pepper, to taste. Mix in the sour cream with the remaining juice and zest of limes. Season with salt, to taste.
5. To serve: Slice the flank steak in thin slices and place it on a large platter. Serve with peppers and onions, guacamole, and lime-sour cream on the side.