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1
Pat the steak dry and place it in a tight-fitting glass baking dish.
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2
Combine the scallion, jalapenos, cilantro, 1/4 cup of the oil, the lime juice, 1 teaspoon salt, and pepper in a blender.
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3
Puree until well blended.
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4
Pour the mixture over the steak.
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5
Marinate at room temperature for 1 1/2 to 2 hours, turning the steak at least once.
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6
Prepare coals for grilling.
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7
Heat the remaining 2 tablespoons oil in a large skillet or wok.
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8
When nearly smoking, add the bell peppers and onion.
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9
Stir-fry over high heat for 2 minutes, lower the heat to medium, and cook, covered, until the vegetables are soft, 3 to 4 minutes more.
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10
Arrange the avocado slices and salsa in serving bowls and place them on a buffet or dining table.
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11
Remove the steak from the marinade and pat it dry.
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12
Grill until seared and nicely browned on one side, about 4 minutes.
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13
Turn and cook 4 minutes more for medium-rare or 5 minutes more for medium.
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14
Transfer the steak to a cutting board.
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15
Let it rest for 5 minutes.
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16
Warm the tortillas on the grill.
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17
Carve the meat across the grain into 1/4-inch-thick slices.
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18
Cut these slices lengthwise in thirds, salt the meat, and arrange the pieces next to the vegetables on a platter.
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19
Wrap the tortillas in a napkin and place on a plate.
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20
Place the platter and plate on the table and invite each diner to fill a tortilla with meat, vegetables, avocado, and salsa.
