Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine oil, hot pepper sauce, cumin, oregano, salt and pepper in a small bowl. Brush half the mixture over steak; set aside. Place the peppers and chopped green onions on a large sheet of heavy-duty foil; drizzle with the remaining oil mixture. Fold over to make a secure, flat packet, crimping the edges to seal.
Grill vegetables in a closed preheated barbecue over medium-high heat (400°F/200°C) for 15 minutes, turning the packet occasionally. Meanwhile, grill steaks in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
Transfer steaks to cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
Place sliced steak and grilled vegetables into a large, straight-sided glass bowl or trifle dish or 4 individual serving bowls. Top with the rice and shredded lettuce. Combine dressing and sour cream in a bowl; spoon over lettuce. Garnish with cheese, sliced green onion and tomato. Serve with warm tortillas, cut into pieces, on the side.