Using a paper towel, pat the NY Strip Steak dry. Season with the chili lime seasoning, just giving it a good coating, and gently pat the seasoning into the meat with your hand.
In a large, non-stick skillet, add 1 tbsp of olive oil over high heat. Let the oil heat up, you want it to be hot so that you can get a good sear on the steak.
Add the steak and sear for 2-3 minutes on the first side. The steak is thin and you don’t want it to overcook, you just want a good sear. Flip to the other side and cook for another 2 minutes. The steak should be cooked to about medium. Adjust cooking time for preference.
Remove the steak from the skillet to a cutting board to rest.
Add the remaining tbsp of oil to the skillet and add the slice bell peppers and onion. Cook until the veggies are crisp-tender and slightly charred.
Next add the garlic and cook until fragrant, about 30 seconds-1 minute. Remove the peppers, onion, and garlic to a bowl and wipe out the skillet.
Thinly slice the steak and then begin to assemble the burritos.
Lay out a burrito tortilla. Top the tortilla with some sliced steak, some roasted home fries, and some of the peppers and onion. Sprinkle on 1/4 cup of shredded pepper jack cheese and then add about 1.5 tbsp of the salsa verde. Make 3 more burritos.
Tuck the ends and roll up the tortilla into a burrito. Spray your skillet with some olive oil spray. Turn the skillet to medium-high heat and let it heat up for a minute. Add 2 rolled burritos to the skillet (seam-side down) and grill them until the tortilla is crisp and golden. Remove the burritos and then do the same with the remaining 2 burritos.
Serve with more salsa verde on the side. Enjoy!