We tried this recipe with a few different cuts of steak, including rib-eye and flank, and they were just as delicious. You can eat the steak, salad, and tortillas separately, or wrap them up fajita-style, maybe with a side of black beans.
2 New York strip steaks (1 1/2 lbs. total)
4 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons pepper, divided
1 1/2 teaspoons sweet smoked Spanish paprika
2 ripe avocados, sliced
1/2 cup thinly sliced red onion
1/2 cup cilantro sprigs
Juice of 1 lime
1/2 small jalapeno chile, seeded and very thinly sliced
Warm flour tortillas
How to Make It
Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes.
Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining 1/2 tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas.