Categories: Beef, Grill, Main Dish

Ingredients

• Guacamole:
• 2 ripe Hass avocadoes
• 1 tablespoon finely chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• Rub:
• 1 teaspoon paprika
• 1/2 teaspoon dark brown sugar
• 1/2 teaspoon pure chile powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cumin
• Fajitas:
• 1 lb flank steak, trimmed of any surface fat (about 3/4 inch thick)
• extra virgin olive oil
• 1 medium red onion, cut crosswise into 1/3 inch slices
• 1 medium red bell peppers or 1 medium green bell pepper, seeded and cut into flat sections
• 4 flour tortillas (10 inch)
• Tabasco sauce

Directions

1. Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.

2. Cover with plastic wrap to prevent browning.

3. Make the rub: in a small bowl, combine all the rub ingredients.

4. Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.

5. Let steak stand at room temperature for 20-30 minutes before grilling.

6. Lightly brush or spray the onion and bell peppers on both sides with oil.

7. Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.

8. Cut the onion and bell peppers into bite-sized pieces.

9. Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.

10. Remove from grill and let rest 3-5 minutes. Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.

11. To serve: cut the flank steak against the grain into ¼ inch slices.

12. Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.

13. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.

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