Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce

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3/4 cup olive oil

6 cloves garlic, coarsely chopped

1 ancho chile, coarsely chopped

1 New Mexican chile, coarsely chopped

1 lime, zested and coarsely chopped

1 pound flank steak

Salt and freshly ground pepper

12 (6-inch) flour tortillas

1 pound white cheddar, coarsely grated

Grilled Onions, recipe follows

8 ounces blue cheese, crumbled

Ancho chile powder

Wild Mushroom Relish, recipe follows

Chopped cilantro

Roasted Red Pepper Sauce, recipe follows

Grilled Onions:

Olive oil

2 red onions, peeled and thinly sliced

Salt and pepper

Wild Mushroom Relish:

3 tablespoons olive oil

1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped

2 cloves garlic, finely chopped

1/2 cup dry white wine

2 tablespoons balsamic vinegar

1 tablespoon finely chopped fresh thyme

3 tablespoons finely chopped parsley

Salt and freshly ground pepper, to taste

Roasted Red Pepper Sauce:

2 red bell peppers, roasted, peeled, seeded and coarsely chopped

3 tablespoons chopped red onion

2 teaspoons chipotle puree

2 tablespoons fresh lime juice

2 tablespoons honey

3/4 cup olive oil

Salt and freshly ground pepper, to taste