Carne asada tacos with carrots and peppers

Ingredients:

• 1/2 cup low-fat natural yogurt
• 1 clove of garlic, finely grated
• 2 tbsp chopped fresh cilantro, plus leaves for sprinkling
• 1 large sweet onion, sliced
• 1 teaspoon olive oil
• Coarse salt
• 1 sirloin steak (a portioned piece of meat from the sirloin of beef, very rich in flavor) weighing 450 g.
• 4 medium-sized carrots, grated on a coarse grater
• 1 large red bell pepper, cored, seeded and finely chopped
• 1 - 2 tsp chopped seeded jalapeño pepper
• 3 tbsp freshly squeezed lime juice, plus wedges for serving
• 12 corn tortillas

Preparation:

1. Preheat a grill or grill pan to medium-high heat. Combine the yogurt, garlic, and cilantro in a small bowl and let sit at room temperature.
2. Brush the onion slices with olive oil and sprinkle with a pinch of salt. Sprinkle the meat with 1/2 teaspoon of salt. Lightly brush the grill with olive oil and grill the onion slices and meat on both sides until grill marks form, about 5 minutes per side. The steak will be medium-rare with bright pink juices. Place the steak on a cutting board and let it rest for 5 minutes.
3. Prepare the salad: Place carrots and bell peppers in a medium bowl and toss with jalapeño pepper, lime juice, and 1/4 teaspoon salt.
4. Wrap tortillas in damp paper towels, then in plastic wrap; microwave for 1 minute. Thinly slice the beef across the grain. Layer the beef and fried onions on the tortillas, then add the vegetables and sauce. Sprinkle with plenty of cilantro. Serve the tacos with lime wedges.