1 pound skirt or flank steak (washed, pat dry)
Olive oil
Sea salt and pepper
Hot sauce (optional)
4 large tortillas or lavash
4 romaine leaves (washed, shredded)
1 avocado (washed, pitted, peeled, roughly chopped)
2 scallions or 1 small onion (washed, peeled, finely chopped)
2 cups grated cheddar

Sprinkle olive oil, sea salt, pepper, and hot sauce (optional) on a plate. Dredge the pieces of steak through the seasoned oil until well coated and grill on a hot barbecue 5-8 minutes on each side until slightly charred.

Remove from the grill, put on a plate, cover with tin foil, let rest for 5 minutes. Lightly grill tortillas or lavash on the grill. Chop the meat into bite-sized pieces, spread on the tortillas or lavash. Sprinkle on the lettuce, onions, and cheese. Season to taste with sea salt and hot sauce. Top with salsa.