Flank Steak Tacos With Avocado And Red Onion Salad

• 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 jalapeno chile, thinly sliced
• 1/4 cup loosely packed cilantro leaves
• 2 tablespoons lime juice
• 12 corn tortillas (6 in. wide)

1. Heat a grill to high (450u0b0 to 550u0b0). 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, jalapeno, 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.

flank steak, extravirgin olive oil, kosher salt, pepper, paprika, avocados, red onion, chile, cilantro, lime juice, corn tortillas

Taken from www.myrecipes.com/recipe/flank-steak-tacos-avocado-red-onion-salad (may not work)