Chipotle Steak Tacos

Ingredients

• 1 can of chipotle peppers packed in adobo sauce
• 1 whole flank steak
• Kosher salt
• 1 avocado, roughly chopped
• 1/4 cup sour cream
• 1 tablespoon vegetable or olive oil
• 1 bunch of scallions
• 1 lime, quartered
• 2 cups thinly shredded cabbage
• 1 cup roughly torn cilantro leaves
• Corn tortillas for serving

Directions

1. In a food processor, hand blender, or blender, blend the chipotle peppers and their sauce until completely smooth. Sprinkle the flank steak with salt, then add it to a large plastic baggie with the chipotle purée. Massage the marinade over the whole steak, then leave it to sit for 15 minutes.
2. Wash out the food processor or blender bowl. Add the avocado and sour cream, then blend until smooth. Salt it to taste, and set it aside.
3. For a grill, take the steak out of the marinade and use a paper towel to remove the extra sauce. Light a large chimney full of coals and let them burn until they are coated with grey ash. Arrange the coals over 1/2 of the grate, keeping the other half clear. Set the cooking grate on top, cover the grill, and let it heat for 5 minutes. Clean the grates, then set the flank steak over the hot side. Cook until deeply charred, about 3 minutes. Turn the steak over and cook until the other side is deeply charred too, about 3 minutes longer. Move the steak to the cooler side, cover the grill, and cook until an instant-read thermometer inserted into the center reads 125 degrees F for medium-rare, or 135 degrees for medium, about 5 minutes longer. Move the steak to a cutting board, cover it loosely with foil, and rest it for at least 5 minutes.
4. For a grill pan, take the steak out of the marinade and blot away the extra sauce with a paper towel. Heat a lightly oiled grill pan over high heat until it just begins to smoke. Add the flank steak to the pan. Cook until nicely charred, about 3 minutes. Flip it and cook until the second side is nicely charred, about 3 minutes longer. Lower the heat to medium and keep cooking, turning the steak every minute, until the center reaches 125 degrees F on an instant-read thermometer for medium-rare, or 135 degrees for medium, about 5 minutes longer. Transfer the steak to a cutting board, tent it with foil, and let it rest for at least 5 minutes.
5. While the steak cooks and rests, put the scallions on the grill and cook until they are softened and charred, 2 to 3 minutes total. Set them aside, then chop them roughly. Cut the flank steak into thin slices against the grain. Serve with warm tortillas, avocado puree, cabbage, limes, grilled scallions, and cilantro.
6. Build the tacos however you like: start with a warm tortilla, add cabbage, steak, scallions, and cilantro, then finish with avocado cream and a squeeze of lime juice.