1 1/2 pounds flat iron steak
1 - 2 tsp s.a.l.t sisters Chile Lime Salt
3 cloves garlic, minced
3 1/2 tablespoons Midtown Olive Oil Baklouti Green Chili Olive Oil, divided
1 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 red onion, cut into wedges
1 pack of flour tortillas
(optional – add lettuce to the wrap)
In a small bowl, combine Chile Lime Salt, minced garlic & 2 Tbsp Baklouti Green Chili Olive Oil. Coat the steak with the mixture & refrigerate for at least 3 hours. Preheat grill to medium high heat. Add steak to grill, and cook, flipping once (5-7) minutes per side Let rest 5 minutes.
Season bell peppers and onion with remaining 1 1/2 Tbsp Baklouti Green Chili Olive oil.
Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions. Warm tortilla until soft, add meat, peppers and lettuce and serve. Optional - add guacamole and sour cream.