1. In a small bowl, stir together 1 tablespoon oil, garlic, paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper and rub all over steak. Let steak sit at room temperature for 30 minutes.
2. Place a rack in the uppermost part of oven (or use the upper-middle position if steak will be less than 1" from broiler). Set the bottom of a broiler pan and the top of a broiler pan side by side in oven. Turn broiler to high and heat pans for 5 minutes.
3. In a medium bowl, toss together onion, tomatoes, bell peppers, and remaining 2 tablespoons oil and season with salt and pepper. Turn vegetables out onto hot broiler pan bottom and broil until they begin to char, 5 to 7 minutes.
4. Carefully remove broiler pan bottom from oven and set hot broiler pan on top. Brush top pan with oil. Place steak on pan, return to oven, and broil until browned and sizzling, 6 to 12 minutes. Turn steak over and cook the other side until browned and steak registers 130 degrees, 5 to 6 more minutes.
5. Transfer steak to a cutting board, tent with foil, and let rest 10 minutes. In a small bowl, whisk together lime juice, cumin, coriander, and 1/4 teaspoon pepper. Pour over vegetables and stir to release any browned bits from the pan. Transfer to a platter and sprinkle with cilantro.
6. Thinly slice steak across the grain, add to platter alongside vegetables, and serve with tortillas and sour cream (if using).
Source: Hannaford fresh Magazine, May - June 2017