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1
Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
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2
Cover with plastic wrap to prevent browning.
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3
Make the rub: in a small bowl, combine all the rub ingredients.
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4
Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
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5
Let steak stand at room temperature for 20-30 minutes before grilling.
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6
Lightly brush or spray the onion and bell peppers on both sides with oil.
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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.
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8
Cut the onion and bell peppers into bite-sized pieces.
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9
Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
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10
Remove from grill and let rest 3-5 minutes.
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11
Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
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12
To serve: cut the flank steak against the grain into 1/4 inch slices.
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13
Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
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14
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.
