| Total Time: | 30 min |
| Active Time: | 10 min |
| Serves: | 4 |
| Level: | Easy |
Ingredients
- 1 1/2 lb flank steak, trimmed if necessary
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon cayenne
- 1 1/2 teaspoons salt
- 1 heart of romaine
- 2 firm-ripe avocados (8 to 10 oz each)
- 12 (6-inch) flour tortillas (not low-fat)
- 1 cup loosely packed fresh cilantro sprigs
- Accompaniments: tomatillo salsa such as Frontera or Desert Rose; lime wedges
Directions
- Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
- While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
- Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
- Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
- While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
- Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
Cooks’ note: We used a 1,000-watt microwave oven for this recipe. If yours is different, adjust the cooking time.
