Carne Asada With Corn-Avocado Salad

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The steak:

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon ground ancho chile powder

-- Pinch hot red pepper flakes

1/4 cup olive oil

1 1/2 pounds steak, either cut for carne asada, skirt steak or bavette steak

The salad:

2 ears corn, husks removed

1/2 pint cherry tomatoes, halved

1/4 cup finely minced onion, preferably sweet

1 large, ripe avocado, diced

-- Juice from 1/2 lime

2 teaspoons olive oil or to taste

-- Kosher salt, to taste

-- Freshly ground pepper, to taste

To serve:

8 small corn tortillas, warm

-- Lime wedges

-- Salsa

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