Trim and score the steak. Pat the 400 g flank/skirt steak dry with paper towels and trim any large silverskin. Lightly score the surface (shallow diagonal cuts) to help the marinade penetrate and to prevent curling while cooking. Patting dry helps develop a better crust when searing or grilling.

Make the chipotle-lime marinade. In a bowl combine 2 tbsp olive oil, 1 tsp chipotle powder, the minced garlic, 1 tsp lime zest (from 1 lime), 1 tbsp lime juice, and 1/2 tsp of salt. Whisk so the chipotle powder disperses — blooming it in the warm oil releases smoky aromatics and mellows the raw spice flavor. Reserve a pinch of chipotle for the guacamole if you like a smoky finish.

Marinate the steak. Place the steak in a shallow dish or resealable bag and pour the marinade over it, massaging so all surfaces are coated. Let it marinate at room temperature for 15–20 minutes (no more than 30 minutes for flank/ skirt) — the acid and oil will flavor and slightly tenderize the surface without turning the meat mushy. If you must make this ahead, refrigerate up to 2 hours, then bring back to room temperature 20–30 minutes before cooking.

While the steak marinates, prepare pico de gallo. In a mixing bowl combine the diced tomatoes (about 240 g), 1/2 small finely diced red onion, the seeded/diced jalapeño, and 1/2 cup chopped cilantro (reserve the other half for garnish). Add the juice of 1 lime, a pinch (about 1/4 tsp) of salt and a grind of black pepper. Stir and taste — the pico should be bright and slightly salty to cut the avocado and meat. Let it sit while you make the guacamole so the flavors meld.

Make the creamy guacamole. Halve and pit the 2 ripe avocados. In a bowl mash the flesh with a fork to your preferred texture (smooth or slightly chunky). Add 1 tbsp lime juice (to keep color bright), 1/4 tsp chipotle powder (optional, for smoky heat), a pinch (1/4 tsp) of salt and a few turns of black pepper. Mix in 1–2 tbsp of the prepared pico if you like extra texture and brightness. Keeping some tomato in the guac ties the components together.

Preheat grill or hot cast-iron skillet. Heat your grill to high (450–500°F / 230–260°C) or place a heavy skillet over high heat until shimmering. High heat is essential to quickly sear the exterior and create a caramelized crust (Maillard reaction) that delivers deep flavor—do not overcrowd the pan.

Sear the steak. Remove excess marinade from the steak (wipe off large drops to prevent flare-ups), season the exposed surfaces with the remaining 1/2 tsp salt and a grind of black pepper. Place the steak onto the hot grill or skillet. Cook for about 3–4 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F / 54–57°C). Use tongs — flipping only once encourages a proper crust. The goal is a dark, slightly charred exterior and juicy center.

Rest the steak. Transfer the cooked steak to a cutting board and loosely tent with foil for 8–10 minutes. Resting allows the juices to redistribute; slicing immediately will make the meat lose moisture and become drier.

Slice against the grain. Identify the muscle fibers' direction and slice the steak thinly across the grain on a sharp angle (1/8"–1/4" slices). Cutting against the grain shortens the muscle fibers, making each bite more tender — especially important for flank/skirt steaks.

Warm the lettuce leaves (optional) and assemble. For a slight wilt and improved pliability, briefly run Romaine/butter lettuce leaves under hot water or hold over the grill for 5–10 seconds per side and shake dry — this prevents tearing when folding. Spread 1–2 tbsp guacamole in each leaf, top with 3–4 slices of steak, spoonfuls of pico, a sprinkle of chopped cilantro and an extra squeeze of lime. Serve immediately so the lettuce stays crisp.

Finish and serve. Offer extra lime wedges, chipotle powder and flaky sea salt at the table. The combination of charred steak, bright pico and creamy guacamole creates balanced flavors and textures — citrus and acid lift the rich meat and avocado while the chipotle provides a warm smoke note.