In a lasagna style pan, combine olive oil, Worcestershire sauce, vinegar, soy sauce, and the smashed garlic cloves.

Add the fresh herbs by squeezing them gently to release its essence and then place it in the marinade.

Place the sliced steak in the marinade, ensuring it's well-coated. Cover and refrigerate for at least 3-4 hours, flipping occasionally.

In a blender or food processor, combine egg yolks, Dijon mustard, garlic, hot sauce, and salt and pepper.

Start blending and slowly drizzle in the olive oil until an emulsion forms. Add more if needed to achieve desired consistency.

Stir in the sherry vinegar. Adjust salt and pepper to taste. Set aside.

In a fry pan over medium heat, sauté the sliced onions until translucent. Season with a pinch of salt and pepper.

Add the sliced peppers and continue to sauté until they're tender but still slightly crisp. Remove from heat and reserve.

Heat an oven proof fry pan over medium-high heat with a little olive oil.

Remove the sliced flank steak from the marinade and sear it in the hot pan, achieving a golden brown crust on one side.

Flip on other side and transfer the seared steak to an oven-safe dish and roast in the preheated oven for about 3-4 minutes for medium-rare or to your desired doneness.

Remove the steak from the oven, and let it rest for about 5 minutes to allow the juices to redistribute.

Warm the flour tortillas in a dry pan or microwave for a few seconds until pliable.

Spread a generous amount of the prepared aioli on each tortilla, leaving a margin around the edges.

Place a layer of shredded cheddar cheese over the aioli.

Arrange the cooked flank steak slices on top of the cheese.

Add the sautéed peppers and onions evenly over the steak.

Roll up the tortillas tightly, folding in the sides as you go to create a secure wrap.

Enjoy your delicious Flank Steak Wrap with Aoli, Peppers, and Onions! It's a flavorful and satisfying meal perfect for any day of the week.