Toppings per serving:
1/2 cup shredded lettuce
1/3 cup guacamole
1/3 cup salsa cruda
1/3 cup sour cream
1/3 cup cheddar cheese, shredded
3 tablespoons black olives, sliced
3 tablespoons green onions, sliced
3 tablespoons bell pepper, chopped
Slice beef across grain into long, thin strips (about 1/8-inch thick). In hotel pan, combine soy sauce, lime juice, chopped onions, garlic and pepper flakes; add meat strips. Cover and refrigerate at least 20 minutes or up to 24 hours. Drain and discard marinade.
For each serving, to order: Grill 6 ounces beef. Warm 3 tortillas. Serve beef on sizzle platter; accompany with tortillas and toppings.