| COMBINE: | |
|---|---|
| 1⁄2 | cup chopped fresh cilantro |
| 1⁄2 | cup each canola oil and fresh lime juice |
| 4 | Tbsp. chipotle sauce |
| 2 | Tbsp. minced fresh garlic |
| 2 | Tbsp. distilled white vinegar |
| 11⁄2 | tsp. kosher salt |
| 1 | tsp. each ground cumin and black pepper |
| ADD: | |
| 1 | top sirloin, trimmed (1½ lb.) |
| HEAT: | |
| 2 | Tbsp. canola oil |
| 2 | red bell peppers, sliced |
| 1 | sweet onion, sliced |
| WARM: | |
| 6 | burrito-size flour tortillas (10-inch) |
| 2 | cups chopped romaine lettuce |
| 2 | avocados, peeled, pitted, and sliced |
| 6 | Tbsp. purchased pico de gaillo |
| 2 | Tbsp. chopped fresh cilantro |
Combine ½ cup cilantro, ½ cup oil, lime juice, chipotle sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.
Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.
Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving ¼ cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.
Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.
Warm tortillas in a large nonstick skillet over low heat.
Divide steak, bell pepper-onion mixture, romaine, avocado, pico de callo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.
