Yield:2 servings

• ½ medium white onion (4 to 5 ounces), finely diced 

• ¼ cup roughly chopped cilantro 

• 1 large avocado (about 10 ounces) 

• 1 lime, cut in half

• 8 ounces skirt steak 

• Salt and pepper 

• 2 teaspoons canola or vegetable oil

• 4 (6- to 8-inch) flour tortillas, preferably thin and freshly made 

• 4 (1-ounce) slices mozzarella or Monterey Jack cheese

• Fresh salsa, such as pico de gallo or tomatillo salsa, for serving

1. Step 1

   In a small bowl, mix the onion and cilantro together and lightly season with salt. 

2. Step 2

   Cut the avocado in half, pit and discard the pit, then scoop into a separate bowl and with a fork, mash into a chunky mixture. Season with salt and the juice of half of the lime and mix well to combine.

3. Step 3

   Season the steak all over with salt and pepper.

4. Step 4

   Heat a medium skillet (about 10-inches) over high heat. Add the oil and once it’s shimmery and glides across the pan speedily when tilted, lay the steak into the pan and cook until well-browned on the bottom but rare on top, about 4 minutes. Flip the steak, turn the heat down to low and continue cooking until medium-rare to medium, 2 to 4 minutes. Transfer to a cutting board to rest.

5. Step 5

   Wipe the skillet clean and heat on medium-high.

6. Step 6

   Working one piece at a time, lay a slice of mozzarella directly in the middle of the skillet, then  lay a tortilla on top. Let cook for until the cheese has melted and is just starting to turn crisp and golden, 30 to 60 seconds, then quickly and firmly slide a thin metal spatula (such as a fish spatula) under the cheese to lift the cheese-coated tortilla and transfer it to a serving plate, cheese-side up. Repeat with remaining tortillas and mozzarella. 

7. Step 7

   Cut the steak into small (about ½-inch) pieces and place on the cheesy tortillas. Top with the avocado mash and onion-cilantro mixture. Fold in half and serve immediately, with fresh salsa on the side.

or to mark this recipe as cooked.