Give your veg the edge with a little bit of chipotle laced char in the oven for caramelised loveliness that gets along very well with tender pan-fried steak. But don't stop there, load up your tortilla with a creamy, herby avo salsa for a 30-minute midweek miracle.
Preheat oven to 220°C fan-forced. Slice zucchini into rounds. Peel and slice eschalot into thin slices.
Place zucchini, eschalot, ½ the oil, Subtly Smoky Chipotle and a sprinkle of salt and pepper on a lined baking tray and toss to coat. Spread out to a single layer and bake for 15–20 minutes or until zucchini is caramelised. While the vegetables are baking, continue with step 3.
Chop avocado into 2cm pieces. Zest and juice lime. Rinse and roughly chop coriander. Combine avocado, coriander, lime juice, salt and pepper in a bowl and mix to combine.
Brush steaks with remaining oil and sprinkle with salt. Heat a frypan over medium heat. Add steaks and cook for 3 minutes each side for medium-rare or until cooked to your liking. Cover with aluminium foil and set aside to rest.
Heat tortillas according to packet instructions and keep warm in clean tea towel.
Thinly slice steaks. Top tortillas with roasted vegetables, steak and avocado salsa to serve.