Ingredients

  • 3 lb. Tri-Tip
  • ½ cup Olive Oil plus 2 tbsp.
  • 1 tbsp. Sesame Oil
  • 6 cloves garlic, minced
  • 1 Red Bell Pepper, sliced thinly
  • 1 Yellow Bell Pepper, sliced thinly
  • 1 Green Bell Pepper, sliced thinly
  • 1 Medium Red Onion, sliced thinly
  • 1 8 oz. package Sliced Cremini Mushrooms
  • 1 tbsp. Roasted Garlic Flakes
  • 16 Mi Rancho Simply Authentic Fajita Flour Tortillas
  • Sliced Avocado
  • Roasted Tomato Salsa

Instructions

Whisk ½ cup olive oil, sesame oil, and garlic together. In a large bowl, cover tri-tip with marinade. Let sit for 30 minutes. Heat BBQ to 300°F. Grill tri-tip fat side down for 30 minutes. Flip and grill for 8-10 more minutes. Set aside.

Toss all vegetables together in 2 tbsp. olive oil and sprinkle with roasted garlic flakes. Using a veggie tray on your BBQ, grill vegetables 6-8 minutes turning often. Set aside.

Warm flour tortillas on the BBQ until slightly charred. Fill each tortilla with steak, grilled vegetables and top with avocado and salsa.