1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
6 large radishes, ends trimmed, halved, thinly sliced
1/4 cup chopped cilantro
1 tablespoon chopped pickled jalapeno chile
2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for serving
1 teaspoon olive oil
1 pound skirt steak, cut crosswise into 3 pieces
1 tablespoon ground cumin
flour or corn tortillas (6-inch)
Heat the broiler, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil. In a bowl, gently stir together, the avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt; set aside.
Arrange the steak on the baking sheet. Rub both sides with cumin; season with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.
Stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. Slice the steak crosswise into thin strips. Place beef on tortillas; top with salsa. Serve with lime wedges.