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Ingredients

• 4 teaspoons canola oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) flank steak, trimmed
• 1 (18-ounce) tube of polenta, cut into 8 slices
• 1 ripe peeled avocado, sliced
• 1/2 cup fresh cilantro leaves
• 1/2 cup (2 ounces) crumbled queso fresco
• 1/2 cup refrigerated fresh salsa
• Lime wedges (optional)

Description

Look For Tubes Of Prepared Polenta In The Refrigerated Part Of The Produce Section.

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