Coat flank steak in 2 tbsp of the olive oil, season to taste, and grill to desired temperature. Reserve.
Peel the onions and cut each into 3 large rings. Toss the onions and peppers in 2 tbsp of olive oil, season to taste and grill until tender. Remove seeds from peppers and roughly chop the onions and peppers; mix together with jalapeño and cilantro.
Thinly slice the flank steak on a bias and mix with the vegetables.
Combine barbecue sauce and Chipotle Flavor Concentrate, toss with the carne asada mixture. Warm the tortillas and fill each tortilla with 5-6 oz of mixture. Serve 2 per order.
Ingredients
2 tbsp oil, olive
64 oz beef, flank steak(s)
16 oz Peak Fresh Produce® Onion(s), Yellow
16 oz pepper(s), red bell
2 tbsp oil, olive
1 oz Chile pepper, Jalapeño, sliced, de-seeded
1/2 cup cilantro, fresh, chopped
3/4 cup barbecue sauce
1/2 cup Minor's® Chipotle Flavor Concentrate 6 x 14.4 ounces
