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1
Using a food processor, hand blender, or blender, puree chipotle peppers with sauce until smooth. Season the flank steak with salt, and place it in a large plastic baggie with the chipotle puree. Rub the marinade all over the steak. Set aside to marinate for 15 minutes.
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2
Rinse out food processor or blender bowl. Place avocado and sour cream in food processor or blender and puree until smooth. Season to taste with salt and set aside.
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3
Remove steaks from marinade and wipe off excess with a paper towel. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125u00b0F on an intant-read thermometer for medium-rare, or 135u00b0 for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
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4
Remove steaks from marinade and wipe off excess with a paper towel. Preheat a lightly oiled grill pan over high heat until lightly smoking. Place flank steak on grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Reduce heat to medium and continue to cook, flipping steak every minute until the center of the steak registers 125u00b0F on an intant-read thermometer for medium-rare, or 135u00b0 for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
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5
Meanwhile, place scallions on grill and cook until charred and softened, 2 to 3 minutes total. Set aside and roughly chop. Slice the flank steak thinly
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6
. Serve with warm tortillas, avocado puree, cabbage, limes, grilled scallions, and cilantro.
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7
Assemble the tacos as you like: a warm tortilla, a handful of cabbage, some steak, scallions, and cilantro, topped with a spoonful of avocado cream and a spritz of lime juice.
