Grilled Steak and Vegetables With Tortillas - corn

Method

• 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.
• Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak.
• Get a towel or foil ready for wrapping the tortillas.
• Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper.
• (You will grill even the limes for squeezing on top of everything else.)
• Blot the steak dry with paper towels and set aside.
• 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.
• Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes.
• Transfer the vegetables to the platter as they finish cooking.
• Season the steak with salt and pepper.
• Score the outer fat, if necessary.
• If using charcoal, consolidate the coals so that the heat is high again.
• 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.
• Turn and cook for another 3 minutes, more or less, for medium-rare.
• Remove steak from the grill and let it rest for at least 5 minutes.
• Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely.
• 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.
• Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter.
• Serve the steak and vegetables with the tortillas.