Ingredients

1 1/2 lb flank steak, trimmed if necessary

1 tablespoon ground cumin

1 tablespoon chile powder

3/4 teaspoon black pepper

3/4 teaspoon cayenne

1 1/2 teaspoons salt

1 heart of romaine

2 firm-ripe avocados (8 to 10 oz each)

12 (6-inch) flour tortillas (not low-fat)

1 cup loosely packed fresh cilantro sprigs

• Accompaniments: tomatillo salsa such as Frontera or Desert Rose; lime wedges

Description

Flank Steak Stars In A Satisfying Meal That Guests Can Assemble To Their Liking. We Are Big Fans Of Tomatillo Salsas For Their Bright, Slightly...

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