Tenderize the flank steak with a meat mallet

Combine all the marinade ingredients in a large zip-tight baggie and refrigerate for 12 - 24 hours

Grill two avocados >> grilling avocado instructions

Set the grilled avocados aside to cool and combine the greek yogurt, lime juice, white wine vinegar, chipotles, salt and cilantro leaves into a food processor; add the avocados and blend until thoroughly combined.

Grill your steak over medium-high heat until thoroughly cooked to your liking, we prefer ours medium-rare (Rare - 130-135°F Med-Rare - 140°F Medium - 155°F Medium Well - 160°F Well Done - 165°F)

Allow the steak to rest for 5 minutes before slicing

Combine the avocado sauce and the coleslaw mix - 2 Cups of Slaw to 2/3 C Avocado Cream Sauce

While the steak is resting, heat the corn tortillas over your grill

Slice the steak across the grain, about 1/4 to 1/2" thick

Place the steak in the tortillas and top with chipotle avocado slaw