Place guajillo peppers in a pot with 4 cups of water and boil for 5 minutes until soft. Remove peppers from water and place in a food processor with a ½ cup of the boiling water. Add garlic, cilantro, onion and jalapeno. Blend until smooth.

Squeeze juice from oranges, lemon and limes into a large bowl. Stir in the guajillo pepper mixture. Add salt, pepper, chili powder, cumin, smoked paprika, oregano and cayenne pepper. Reserve a ½ cup of the marinade and store in the refrigerator. Place flank steak in the marinade and store in the refrigerator for 4 hours, up to 2 days.

Remove flank steak from refrigerator 1 hour before grilling and bring to room temperature.

Slice bell peppers and onion into ¼ inch strips. Place in a zip-top bag with the ½ cup of reserved marinade. Store in refrigerator until ready to grill.

Preheat one side of grill to 450°F for zonal cooking.

Sear flank steak over direct heat about 2 minutes each side. Move it to indirect heat and continue cooking until internal temperature reaches 135-140°F. Let rest for about 5 minutes.

Place bell pepper and onions in a grill wok over direct heat. Cook for about 5 to 7 minutes, stirring occasionally.

Cut flank steak against the grain into ¼ - ½ inch slices. Serve with bell peppers and onions on a tortilla. Top with sour cream, salsa and guacamole.