1/2 cup lime juice
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 fat-trimmed skirt steak or tri-tip
1/4 cup each salsa and nonfat sour cream
1 onion cut crosswise in 1/2 inch slices
2 green bell peppers stemmed seeded and cut into quarters
4 soft sandwich rolls 6 in long cut in half lengthwise
In a bowl, combine lime juice, chili powder, cumin, oregano, and cinnamon. Cut steak into 4 pieces: add to marinade, turning to coat evenly. Marinate at least 15 minutes or up to 2 hours.
Meanwhile stir together salsa and sour cream: chill until serving time.
Lay onion slices and peppers on a lightly oiled barbecue grill over a solid bed of hot coals or on a gas grill over high heat close lid on gas grill. Cook turning the vegetables to brown evenly, until vegetables have dark grill marks and are slightly limp, 7 to 12 minutes.
Remove steak from marinade and lay on grill. Cook turning once to brown evenly until medium-rare, 8 to 10 minutes remove from grill. Cook rolls on grill until crisp and golden on both sides.
When peppers are cool enough to handle rub off any loose bits of skin. Separate onions into rings. Slice steak into 1/2 inch side strips.
Assemble sandwiches by layering steak onion green peppers and salsa-sourcream mixture on grilled rolls