Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Jim finally found some flank stead, so I decided to give this recipe a try. I can't tell you how many cooking shows and recipes I see that call for flank steak, yet I can never seem to find that cut at the store. Is there another name for it? Anyone know? I would greatly appreciate any info on that. Anyway, I had cut this recipe out of my Cooking Light magazine awhile back and decided to give it a try. Nothing fancy and was pretty good.

STEAK:
1 tbsp. chili powder
2 tsp. grated lime rind
1/2 tsp. salt
1/2 tsp. chipotle chile powder
1/4 tsp. freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray

SALSA:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 tsp. grated lime rind
2 tbsp. fresh lime juice
1/4 tsp. salt
1/4tsp. hot pepper sauce (such as Tabasco)

REMAINING INGREDIENTS:
8 (6-inch) corn tortillas - I used flour tortillas
2 cups very thinly sliced green cabbage

To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

Prepare grill to medium-high heat. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.