Flat Iron Steak and Avocado Tacos

Flat Iron Steak has been growing in popularity on restaurant menus and at butcher counters across the country. Uniform in thickness, this rectangular cut of meat is perfect for grilling. More popular in Nebraska and Florida where it was developed, you might also ask for Top Blade Steak if your butcher isn't quite sure what you're talking about when you got to order if for the first time.

Cook time: 10-12 minutes

Prep time: 10-15 minutes

Difficulty: Most newer microwaves have a rice setting, follow their directions and if you're not satisfied, follow my instructions next time. It works every time.

Serves 4-6

Ingredients

1-1 1/4	pound Flat Iron Steak
	Coarse salt & cracked pepper
	Juice of two limes
2	teaspoons olive oil

2/3	cup lime juice
2/3	cup red wine vinegar
2	Tablespoons sugar
1/2	small red onion
2	oranges, cut into sections
2	small avocados, sliced
	scant half cup cilantro leaves plus 8 sprigs for garnish
1/4	cup mint, very roughly chopped
8	small corn tortillas, warmed
8	lime wedges

	Cook the Steak... Season steak with salt and pepper and lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat (or cook on grill). Add steak and cook to medium rare, turning once, about 6-7 minutes per side. Remove to a cutting board and let rest.
	Prepare the Filling... In a small bowl whisk together lime, vinegar and sugar. Pour half of the dressing in a small container and set aside. Place onions in a shallow dish, add remaining dressing and let stand 30 minutes or overnight.
	Assemble Flat Iron Steak and Avocado Tacos... Pour dressing off of marinated onions and discard. Add onions to large salad bowl. Add oranges, avocados, cilantro and mint. Very gently toss once or twice.
	Slice meat very thinly. Add two or three slices to each tortilla. Top with salad. Garnish with lime wedges and cilantro sprigs. Serve with beans and rice. Serve immediately.

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