Steak Tacos With Avocado And Charred Tomato Salsa

• 3 medium tomatoes, halved and cored
• 1 fresh Serrano chili, stemmed
• Salt
• 1 pound flank steak
• 1/2 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

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

tomatoes, serrano chili, salt, olive oil, red onion, cilantro, avocados, corn tortillas

Taken from www.epicurious.com/recipes/member/views/steak-tacos-with-avocado-and-charred-tomato-salsa-52472151 (may not work)