- Using 3.5-in. (9-cm) round cookie-cutter, cut 4 rounds from each tortilla to make 24 mini tortillas. Wrap in foil to heat when ready to serve. (See tip for ideas on how to use up tortilla scraps.) Set aside.
- In large bowl, whisk together mayonnaise, maple syrup, vinegar, chipotle and 1/2 tsp (2 mL) salt. Add Brussels sprouts and carrots; toss to coat. Cover and chill 20 min. or up to 2 hr.
- Meanwhile, season steaks with remaining salt. Cook on grill preheated to medium-high, about 3 min. per side, turning once, until meat reaches 145°F (63°C) on instant-read thermometer for medium-rare, or to desired doneness. Remove steaks from grill to rest 10 min.
- Meanwhile, thread onion rounds onto skewers. Place on grill and cook about 5 min., turning occasionally, until charred and tender. Remove from grill. Cool slightly; remove from skewers. Thinly slice steak against the grain. Divide slaw, steak and onions onto warmed mini tortillas.
Tip: Bake tortilla scraps on baking sheet until golden and crisp. Use in salads and to top soups. Or as snacks with dips.