Active Time

　　10 min

　　Total Time

　　30 min

　　Flank steak stars in a satisfying meal that guests can assemble to their liking. We are big fans of tomatillo salsas for their bright, slightly acidic flavor, which is complemented here by creamy avocado.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.

　　

Step 2

While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.

　　

Step 3

Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.

　　

Step 4

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

　　

Step 5

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.

　　

Step 6

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.