Sliced Steak Soft Taco Sliders with Guaca-Salsa

This one came from Rachael Ray.  She is one of my favorite cooks, and she doesn't let us down with this tasty & flavorful dish!  It's extra good with fresh veggies & herbs from the garden.

STEAKS:

• 4 small flatiron steaks (6 to 7 oz. each) or 1 1/2 to 1 3/4 lbs. flank steak, at room temperature
• Vegetable oil, for coating
• 1 tsp. ancho (mild) or chipotle (hot) chile powder
• 1 tsp. Montreal steak seasoning or salt and pepper

SAUCE:

• 1 large or 2 small ripe avocados, flesh scooped from the skin
• 2 limes, juiced
• 1 large clove garlic, peeled
• 1 jalapeño chile pepper, seeded and coarsely chopped
• 2 tomatillos (or one small red tomato), peeled and coarsely chopped
• 1/2 small red onion, coarsely chopped
• a sprinkle sugar
• A generous sprinkle sea salt
• A small handful cilantro leaves
• A small handful fresh mint leaves
• A few sprigs thyme

TACOS:

• 8 flour tortillas (8 inch)
• All-natural cooking spray

Directions:

1. Preheat an outdoor grill or grill pan to medium-high. Rub the steaks with oil, the chile powder and steak seasoning. Grill the steaks, tented loosely with foil, turning once, for 15 minutes for medium-rare. Remove from the heat and let rest.
2. Combine the sauce ingredients in a blender or food processor and puree until almost smooth.
3. Lightly spray the tortillas with cooking spray and char for a few seconds on each side on the grill or stovetop. To form each slider: Spread some sauce on each tortilla, top with very thinly sliced steak in an even layer and fold the tortilla into quarters.