Quick, before the California drought wipes out the avocado crop, get your fill of this complex and spicy guacamole! It makes a perfectly creamy topping for these Paleo-style tacos, no sour cream needed.
2 avocados, pitted
2 chipotle peppers in adobo sauce, minced
1 shallot, minced
1 lime, juiced
¼ cup roughly chopped cilantro
Mash all but one of the avocado halves with the chipotle, shallot, and lime juice. Dice the remaining avocado half and stir it and the cilantro into the guacamole. Season to taste with salt.
16 ounces hanger steak, trimmed
Freshly ground pepper
8 to 12 butter lettuce leaves, for serving
Roasted tomato salsa, for serving
Handful cilantro leaves for garnish
Preheat the oven to 350F.
Heat a large oven-proof skillet over medium-high heat. Add a tablespoon of oil and continue heating until hot.
Pat the steak dry with paper towels and season generously with salt and pepper. Turn the heat down to medium. Sear the steak on one side for about three minutes. Flip, and sear on the opposite side for another minute, then transfer to the oven to cook for another five minutes, or until cooked to your desired level of doneness.
Transfer the steak to a cutting board and allow to rest for about ten minutes. Slice it very thinly on a bias.
To serve, top each lettuce leaf with a few pieces of beef, a drizzle of salsa, a generous heap of guacamole, and a few cilantro leaves. Wrap as you would a burrito or leave open like a taco.