Tex-Mex Flank Steak and Vegetables

Ingredients

• 1 pound flank steak trimmed
• 8 7-inch flour tortillas ()
• 2 tablespoons cilantro leaves fresh minced
• 2  garlic cloves minced
• 2 tablespoons juice of lime fresh
• 1  bell pepper red seeded quartered
• 1 inch onion red ( 1 large)
• 0.3 cup bottled chipotle salsa 
• 0.5 cup bottled chipotle salsa (such as Pace)
• 1  bell pepper yellow seeded quartered

Equipment

• grill
• broiler
• ziploc bags
• broiler pan

Directions

1. Combine first 7 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
2. Prepare grill or broiler.
3. Remove the steak and vegetables from bag; discard marinade.
4. Place the steak and the vegetables on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until desired degree of doneness.
5. Cut steak diagonally across the grain into thin slices.
6. Cut peppers into thin strips.
7. Cut onion slices in half.
8. Warm tortillas according to package directions. Divide steak, bell peppers, and onion evenly among tortillas; roll up. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro.
9. Serve immediately.