4 tablespoons (1/2 stick) butter, melted
1/4 cup tequila anejo
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 (1-pound) flap steak or skirt steak
Salt and freshly ground black pepper
Olive oil, for grilling
3 cups shredded Monterey jack cheese
2 avocados, sliced
1 cup store-bought red salsa or hot sauce
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