Ingredients
- 227g Summer Fresh Roasted Red Pepper Dip
- 227g Summer Fresh Avocado Hummus
- 2 lbs Flank Steak
- 1 head of lettuce, chopped
- 1 each red, yellow and green peppers, sliced
- 2 cups of shredded cheddar cheese
- 6 red chili peppers, chopped
- 1 onion, sliced
- 1 package of tortilla shells
Directions
1. Marinade 2lbs flank steak in 227g Summer Fresh Roasted Red Pepper Dip in a resalable bag in the refrigerator overnight.
2. Discard bag and excess dip, and grill flank steak on the BBQ until reaching desired level of doneness. Remove from the grill and let rest for about 5 minutes.
3. Slice thin, and serve with shredded lettuce and cheddar cheese, sliced peppers, onions and chillies. Provide extra Roasted Red Pepper Dip and some Summer Fresh Avocado Hummus for spreading on the tortilla sheels.