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1
Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame.
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2
Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak.
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3
Get a towel or foil ready for wrapping the tortillas.
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4
Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper.
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5
(You will grill even the limes for squeezing on top of everything else.)
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6
Blot the steak dry with paper towels and set aside.
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7
On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes.
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8
Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes.
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9
Transfer the vegetables to the platter as they finish cooking.
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10
Season the steak with salt and pepper.
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11
Score the outer fat, if necessary.
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12
If using charcoal, consolidate the coals so that the heat is high again.
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13
Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes.
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14
Turn and cook for another 3 minutes, more or less, for medium-rare.
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15
Remove steak from the grill and let it rest for at least 5 minutes.
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16
Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely.
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17
Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that youll be putting them in tortillas.
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18
Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter.
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19
Serve the steak and vegetables with the tortillas.
