1 teaspoon each: crushed red pepper, chili powder, ground cinnamon and ground cumin
1 beef flank steak (1-1/2 lb.)
1 medium green or red bell pepper, cut lengthwise into quarters
1 medium onion, cut into 1/2-inch-thick slices
3/4 cup Bull’s-Eye Original Barbecue Sauce
6 flour tortillas (6 inch), warmed
Preheat grill to medium-high heat.
Mix seasonings; rub evenly onto both sides of steak.
Grill steak 5 minutes on each side. Continue grilling 10 to 15 minutes or until medium doneness (160°F), turning and brushing occasionally with some of the barbecue sauce.
Meanwhile, grill vegetables 4 to 5 minutes on each side, brushing occasionally with the remaining barbecue sauce.
Cut steak across the grain into thin slices. Cut peppers and onions into thin slices. Place meat and vegetables evenly down centers of tortillas; roll up to enclose filling.