Flank Steak Tacos with Avocado and Red Onion Salad

By Shawn

Sunset Magazine

Ingredients

• 1 flank steak (about 1 lb.)
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon pepper, divided
• 1/2 teaspoon smoked paprika
• 2 ripe avocados, peeled, quartered, and thickly sliced crosswise
• 1/2 medium red onion, thinly sliced
• 1/2 jalapeño chile, thinly sliced
• 1/4 cup loosely packed cilantro leaves
• 2 tablespoons lime juice
• 12 corn tortillas (6 in. wide)

Preparation

Step 1

Preparation

1. Heat a grill to high (450° to 550°). Brush steak with 1 tbsp. oil, 1/2 tsp. each salt and pepper, and the smoked paprika. Grill steak, covered, turning once, 6 to 8 minutes total for medium-rare (cut to test). Lift to a cutting board and loosely cover with foil (keep grill on).

2. While steak rests, toss avocados, onion, jalapeño, cilantro, lime juice, remaining 2 tbsp. oil, and remaining 1/2 tsp. each salt and pepper in a large bowl.

3. Thinly slice steak against the grain. Quickly grill tortillas a few seconds on each side to warm them. Serve steak with salad and tortillas.