Ingredients

3 medium tomatoes, halved and cored

1 fresh Serrano chili, stemmed

Salt

1 pound flank steak

½ tablespoon olive oil

3 tablespoons finely diced red onion

3 tablespoons finely chopped cilantro

2 large ripe avocados, halved and pitted

2 limes, cut into wedges

8 fresh corn tortillas

Preparation

  1. Place tomatoes and chili on a roasting tray and set under the broiler. Roast, turning once, until charred all over, about 12 minutes total. Place charred tomatoes and chili in a food processor and pulse until a coarse salsa forms, about 1 minute. Season with salt to taste. Set aside.

  2. Season steak with salt. Set a grill pan over high heat. Once pan is very hot, swirl in oil. Lay in steak and sear until charred and medium rare, 3-5 minutes per side. Remove steak from heat and set aside.

  3. Meanwhile, in a small bowl, toss onions with cilantro and a pinch of salt. In another small bowl, make guacamole: Mash avocado with a fork. Season to taste with juice from a few lime wedges and salt.

  4. Set a stovetop burner to high. Using tongs, hold each tortilla over burner until soft and charred in spots, less than 1 minute per side. Slice steak thinly against the grain.

  5. Smear guacamole over tortillas. Top with sliced steak and onion-cilantro mixture. Serve with salsa and remaining lime wedges on the side.