In a small food processor or blender, add the oils, cilantro, parsley, oregano, lime juice, and salt.

Chop until all the herbs are blended, and everything is combined. It will smell delicious! Set aside ½ cup for the steak marinade and keep the rest as a sauce for sandwiches or lettuce wraps.

Slice the steak until it strips. Remove any fat, grisly, and silver membranes.

Place the steak strips in a plastic bag or airtight container. Next, add ½ cup of the marinade to the steak. Massage the marinade so the steak is covered. Allow the marinade to do its thing for at least 30 minutes up to 24 hours. No longer than 24 hours, or the meat will start to break down.

On a large cutting board and a sharp knife, chop the bell peppers into strips

Preheat the Blackstone to medium-high heat. Once preheated, add the marinated steak to one side of the Blackstone griddle top. With a large metal spatula, spread out all the steak strips into a single layer. Leave them be and allow them to cook for 4-5 minutes for medium well. If you like your steak rare, cook for 2-3 minutes.

On the other side of the griddle, add one tablespoon of oil. Avocado oil is best for the high heat. Spread the oil out and add the chopped-up bell peppers to the oil. Let them cook until they start to caramelize. Once cooked, remove the steak and the peppers to a platter and set aside.

Slice the French bread in half and then in half the long way again. Essentially creating two large hoagie-size slices of bread.

In a small bowl, add the mayo and horseradish. Stir until combined.

Spread the leftover marinade that did not touch the raw steak on half of the French bread. On the other half of the French bread, spread the spicy mayo.

On the marinade side of the French bread, add the steak to the French bread. On top of the steak, add the cooked bell peppers.

Slice a tomato, and add to the sandwich. Next, pile on the lettuce. Or skip the lettuce if you are more of a steak person and not a veggie person.

Pour the shoestring potatoes on the mayo side of your sandwich. The mayo will help hold the shoestring potatoes to the sandwich. Then you will get a little crunch in every bite.

On a preheated medium high heat add your sandwich to the Blackstone and press down with the press to create a panni-style sandwich. Feel free to use a cast iron pan or a foil-wrapped brick if you do not have a press.

Cut the sandwich in half again, and serve right away!

Peel off large sections of iceberg lettuce. Wash and pat dry with paper towels. Lay down a large piece of wax paper and pile the sections of iceberg lettuce on top of that.

Add a tablespoon or two of the marinade to the center of the lettuce. Do not use the marinade that was in the steak. Use the reserved marinade. Next, add the sliced tomatoes and bell peppers.

Pile on the steak next. Not too much, or it won’t all fit inside the lettuce wrap.

In a small bowl, add the mayo and horseradish. Stir until combined. Add some horseradish mayo to your lettuce wrap.

Next, add the shoestring potatoes. Again this will help hold the shoestring potatoes in the wrap.

Pull in all the lettuce leaves, then the wax paper, flip the lettuce wrap over, and slice in half. It can be messy, but that is part of the fun! Just grab a fork, and now it is a salad!