Ingredients

• 1 tablespoon olive oil
• 1 12-ounce piece flank steak
• 4 10-inch-diameter flour tortillas
• 1 1/2 cups (packed) grated Monterey Jack cheese
• 3/4 cup chopped seeded tomatoes
• 3/4 cup chopped pitted black olives
• 3/4 cup chopped fresh cilantro
• 3/4 cup purchased salsa
• 3/4 cup sour cream
• 1/2 cup chopped green onion
• 2 cups shredded lettuce

Instructions

1. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Thinly slice steak on deep diagonal across grain.
2. Wipe skillet with paper towels and place over medium-high heat. Add 1 tortilla and cook until soft and heated through, about 30 seconds per side. Transfer to plate; cover with towel to keep warm. Repeat with remaining tortillas.
3. Serve steak with warm tortillas and remaining ingredients, allowing diners to assemble burritos.