• Before starting, preheat broiler to high.
• Wash and dry all produce.
• Core, then cut pepper into 1/4-inch slices.
• Peel, halve then cut onion into 1/4-inch slices.
• Finely chop 2 tbsp (1/4 cup) onions.
• Finely chop parsley.
• Finely chop cilantro.
• Cut tomato into 1/2-inch pieces. 
• Halve, pit, peel, then cut avocado into 1/2-inch pieces. 
• To a medium bowl, add avocados and half the vinegar. Toss to coat.
• Core, then finely chop jalapeño. (TIP: We recommend using gloves when prepping jalapeño.)

• To an unlined baking sheet, add peppers, sliced onions, 1 tbsp (2 tbsp) Enchilada Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Broil in the middle of the oven for 8-10 min, tossing halfway through, until tender and charred in spots. 

• Meanwhile, heat a large non-stick pan over medium-high. 
• While the pan heats, pat steaks dry with paper towels. Season with 1/2 tbsp (1 tbsp) Enchilada Spice Blend. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 4-6 min per side, until cooked to desired doneness.** (TIP: Reduce heat to medium if steaks are browning too quickly.)
• Remove from heat, then transfer steaks to a clean cutting board. Cover loosely with foil. Set aside for 2-3 min to rest. 

• To the bowl with avocados, add tomatoes, half the chopped onions, half the cilantro, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) oil and as many jalapeños as you'd like. Season with salt and pepper, then combine. 
• To another medium bowl, add parsley remaining chopped onions, remaining cilantro, remaining vinegar, 1/4 tsp (1/2 tsp) salt, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil and as many jalapeños as you'd like. Season with pepper, then combine. 

• Stack flour tortillas, then wrap in foil. (Two stacks for 4 servings.)
• Place directly on the top rack of the oven for 5 min, until warmed through.
• Meanwhile, on another unlined baking sheet, arrange tortilla chips. Sprinkle remaining Enchilada Spice Blend over top. 
• When veggies and tortillas are done, toast tortilla chips in the middle of the oven for 1-3 min, until warmed through. (TIP: Keep an eye on tortilla chips so they don't burn.)

• Thinly slice steaks. 
• Divide tortillas between plates. 
• Top tortillas with steak, veggies, feta, some chimichurri and some avocado pico de gallo. 
• Serve tortilla chips, any remaining chimicurri and avocado pico de gallo alongside. 

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak.