INGREDIENTS
4 tsp
canola oil, divided
3/4 tsp
kosher salt, divided
1/2 tsp
ground cumin
1/2 tsp
chipotle chile powder
1/4 tsp
freshly ground black pepper
1
flank steak, trimmed
1
tube of polenta, cut into 8 slices
1
ripe peeled avocado, sliced
1/2 cup
fresh cilantro leaves
1/2 cup
crumbled queso fresco
1/2 cup
refrigerated fresh salsa
Lime wedges (optional)