MARINATE skirt steak in 3/4 container of pesto for 15-20 minutes. Reserve remaining pesto for topping.
ADD olive oil to a large skillet and add steak; grill on high heat until your desired doneness. Remove from heat and set aside.
WARM tortillas over medium heat for 1-2 minutes per side, until softened. Once done, place on a plate.
SLICE steak to 1/2-inch pieces and lay in center of tortillas. Top steak with onions, cilantro, cheese, and radish.
DRIZZLE with remaining pesto. Garnish with lime wedges, if desired. Enjoy!
