Ingredients

For the steaks:

• 4 small flatiron steaks (6-7 ounces each) or 1 1/2 to 1 3/4 pound flank steak, at room temperature
• Vegetable oil, for coating
• 2 teaspoons ancho (mild) or chipotle (hot) chili powder
• 1 teaspoon Montreal steak seasoning or salt and pepper

For the sauce:

• 1 large or 2 small ripe avocados, flesh scooped from the skin
• Juice of 2 limes
• 1 large clove garlic, peeled
• 1 jalapeño chili pepper, seeded and coarsely chopped
• 2 tomatillos, peeled and coarsely chopped
• 1/2 small red onion, coarsely chopped
• 2 teaspoons honey or a sprinkle sugar
• A generous sprinkle of sea salt
• A small handful of cilantro leaves
• A small handful of fresh mint leaves
• A few sprigs of thyme

For the tacos:

• 8 flour tortillas (8-inch)
• All-natural cooking spray

Description

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