• Core, then hot pepper into 1/4-inch slices.
• Add onions, peppers and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to combine.
• Broil veggies in the middle of the oven until tender, 5-6 min.

• Meanwhile, pat steaks dry with paper towels. Season with half the Mexican Seasoning and salt.
•  Heat a medium non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks.
• Sear until golden-brown, 1-2 min per side.
• Transfer steaks to an unlined baking sheet.
• Broil in the bottom of the oven until cooked to desired doneness, 5-8 min.**

• Meanwhile, halve tomatoes.
• Cut cucumber into 1/4-inch rounds. 
•  Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
•  Roughly chop cilantro.
• Stir together mayo, cilantro and remaining Mexican Seasoning in a small bowl. Set aside.

• Whisk together lime juice, lime zest, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl.
• Add tomatoes, cucumbers and spring mix, then toss to combine.

• When steaks are done, transfer to a cutting board to rest for 2-3 min.
• Halve buns, then arrange on another unlined baking sheet, cut-sides up.
• Sprinkle tops of buns with cheese.
•  Broil in the top of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on rolls so they don't burn!)

• Slice steaks.
• Spread mayo mixture on bottom buns.
• Stack steak and veggies on bottom buns. Squeeze a lime wedge over top, if desired. Close with top buns.
• Divide tortas and salad between plates.

If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.