flank steak or skirt steak, cut in 4 pieces along the grain
5-in. (12 cm) Compliments Balance Multigrain with Flax Tortillas, warmed
Sensations by Compliments Roasted Tomato Salsa
ripe avocados, pitted, peeled and sliced
sweet red pepper, seeded and sliced
red onion, peeled and thinly sliced
lime, cut in wedges
sour cream (optional)
In a blender, blend cilantro, orange juice, oil, lime juice, jalapeño, garlic, cumin and sugar until smooth.
Pour marinade over steak; cover and refrigerate for 1 to 8 hours.
Heat barbecue to medium-high. Remove steak from marinade; grill, basting with marinade 2 or 3 times, for 8 to 10 min. for medium or until instant-read thermometer reads 160°F (71°C). Discard remaining marinade. Allow steak to rest 5 to 10 min. before carving against the grain into thin slices.
Wrap steak in tortilla with salsa, avocado, red pepper and onion. Squeeze lime wedge over top, and add a dollop of the sour cream (if using).
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