Grilled Polenta With Spicy Steak

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4 teaspoons canola oil, divided

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground cumin

1/2 teaspoon chipotle chile powder

1/4 teaspoon freshly ground black pepper

1 (1-pound) flank steak, trimmed

1 (18-ounce) tube of polenta, cut into 8 slices

1 ripe peeled avocado, sliced

1/2 cup fresh cilantro leaves

1/2 cup (2 ounces) crumbled queso fresco

1/2 cup refrigerated fresh salsa

Lime wedges (optional)

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