1 pound skirt steak
4 strips bacon, cut into half-inch pieces
1 large onion, cut into thin crescents
1 red bell pepper, cut into strips
1 Serrano pepper, seeded and sliced
2 small tomatoes, seeded and diced
1/4 pound Manchego or Chihuahua cheese, shredded
4 small tortillas, steamed
Heat a grill pan or use your outdoor grill to cook the steak. Season both sides with salt and pepper to taste and grill to desire doneness. Remove and cut into thin strips, set aside.
Cook the bacon in a large skillet, remove and cook the onion and both peppers in the grease until onions are soft. Add the strips of meat, bacon, the tomatoes and toss mixing ingredients. Top with the cheese and just as the cheese begins to melt, remove and mound mixture among 4 plates. Top with the tortilla and add a dollop of salsa. Serve with addition tortillas and sliced avocados to roll up if desire.