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1
Preheat the oven to 350.
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2
In a large bowl, whisk the flour with 1 teaspoon of salt.
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3
Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
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4
Add the water and stir until a stiff dough forms.
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5
Scrape the dough out onto a floured work surface and knead until smooth.
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6
If the dough is more than slightly tacky, knead in a few more tablespoons of flour.
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7
Shape the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
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8
On a floured work surface, cut the chilled dough into quarters.
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9
Cut each quarter into 3 equal pieces.
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10
Using a rolling pin, roll each piece into a ball, cover with plastic wrap and let rest for 15 minutes.
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11
Roll each ball into a very thin 7-inch tortilla.
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12
Light a grill.
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13
Heat a cast-iron skillet.
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14
Lightly oil the skillet and cook each tortilla over moderately high heat until speckled with brown, about 1 minute per side.
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15
Transfer the tortilla to a large sheet of foil.
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16
Repeat with the remaining tortillas and wrap them in the foil.
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17
Rub the steak with the olive oil and season with salt and pepper.
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18
Grill the steak over a medium-hot fire until medium rare, 12 to 14 minutes per side, depending on the thickness.
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19
Transfer the steak to a carving board and let rest for 10 minutes.
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20
Thinly slice the steak across the grain.
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21
Heat the tortillas in the oven for about 5 minutes.
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22
Serve the steak and tortillas with the Pico de Gallo, Chunky Guacamole, Mango-Cucumber Salsa and Simple Black Beans.
