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1
Prepare Guacamole: In medium bowl, place all Guacamole ingredients; stir gently to combine.
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2
Cover with plastic wrap and refrigerate if not serving right away.
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3
Prepare Steak and Onions: In cup, mix chili powder, cumin, salt, and ground red pepper.
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4
Rub steak with 2 tablespoons chili-powder mixture.
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5
Place steak on plate; set aside.
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6
In large bowl, toss onion slices with oil and remaining chili-powder mixture.
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7
Layer two 24-inch by 18-inch sheets heavy-duty foil to make a double thickness.
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8
Place onion mixture on center of foil.
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9
Bring short ends of foil up and over onions, and fold several times to seal well.
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10
Fold remaining sides of foil several times to seal in juices.
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11
(Or, place ingredients in 17-inch by 15-inch extra heavy-duty foil cooking bag, folding end to seal as label directs.)
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12
Place foil packet on grill over medium heat.
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13
Cook onions 20 minutes or until tender, turning packet over once halfway through cooking.
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14
Place steak on grill with onions; cook steak 10 to 15 minutes, depending on thickness of steak, for medium or until of desired doneness, turning steak over once.
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15
Transfer steak to cutting board; let stand 10 minutes to allow juices to set for easier slicing.
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16
Transfer onions to bowl; cover and keep warm.
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17
Meanwhile, wrap tortillas in foil; heat near edge of grill over low heat until warm.
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18
To serve, thinly slice steak.
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19
Place sliced steak and onions on warm tortillas; top with some Guacamole and roll up to eat.
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20
Serve with lime wedges, sour cream, and remaining Guacamole.
