To make the sauce, combine sour cream, chili powder, juice from one lime, and salt & pepper in a bowl and thoroughly mix.

For the marinade, in a large re-sealable bag, mix the canola oil, lime juice, cumin, garlic powder, and salt & pepper.

Place the flank steak in the marinade and refrigerate for 1-2 hours.

Preheat Blackstone griddle to medium high. Apply a thin layer of oil to the griddle top.

Remove meat from marinade and place on the griddle, flipping occasionally until cooked.

Stir peppers and onion into the meat and sauté for 3-5 minutes until desired tenderness.

On a separate part of the griddle, add the rice ingredients and mix with a spatula. Cook until slightly reduced and well combined, about 4 minutes.

Serve immediately with warm flour tortillas, rice, and your favorite toppings.