1 piece flank steak
2-3 green onions, sliced thin
1 tomato, chopped
1/2 c. green olives w/pimento (sliced thin)
1 avocado, chopped
1/2 c. Monterey Jack cheese, diced
1/2 c. Italian dressing
Picante sauce to taste

Sprinkle meat with garlic salt and black pepper; broil. Shred cooked meat. Add remaining ingredients. Refrigerate. Serve with tortilla chips. Best when made at least 1/2 day ahead of serving.