Photo: Annabelle Breakey; Styling: Jeffrey Larsen
This combination is also delicious layered in bolillos (crusty Mexican rolls) or soft French rolls.
1. Heat a grill to high (450° to 550°). 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, jalapeño, 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.