BEEF FAJITAS A few years ago, the fajita craze swept up from Texas to dinner tables at all points east and north, taking flank steak from obscurity to instant popularity. 1/4 cup lime juice 2 tablespoons soy sauce 1 tablespoon cooking oil 1 clove garlic, minced 1 1/2 pounds boneless beef flank steak 1 avocado, peeled, pitted, and coarsely chopped 1/4 cup salsa 1 tablespoon snipped fresh cilantro 1 tablespoon lime juice 1/4 teaspoon bottled hot pepper sauce 12 8-inch flour tortillas 2 medium onions, sliced 2 medium green sweet peppers, cut into strips 1 tablespoon cooking oil 1/2 cup dairy sour cream 1 medium tomato, coarsely chopped

For marinade, stir together the 1/4 cup lime juice, soy sauce, 1 tablespoon oil, and garlic. Score the steak on both sides, making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak in a self-sealing plastic bag set in a shallow dish. Add the marinade; seal bag. Turn steak to coat well. Marinate in the refrigerator for 6 to 12 hours, turning steak occasionally. Toss together the avocado, salsa, cilantro, the 1 tablespoon lime juice, and hot pepper sauce. Cover and chill. Wrap tortillas in foil and set aside.

Tear off a 36 x 18-inch piece of heavy foil. Fold in half to make an 18-inch square. Place onions and pepper in center of foil. Drizzle with 1 tablespoon oil. Bring up opposite edges of foil and seal. Fold up remaining edges to completely enclose the vegetables, leaving space for steam to build.

For a charcoal grill, place vegetable packet on the grill rack directly over medium coals. Grill, uncovered, for 10 minutes. Remove steak from bag, reserving marinade. Add steak to grill rack alongside vegetable packet. Grill, uncovered, for 6 minutes. Brush steak with reserved marinade; turn steak. Add wrapped tortillas to grill. Grill for 6 to 8 minutes more or until beef reaches desired doneness and vegetables are crisp-tender.

For a gas grill, preheat grill. Reduce heat to medium. Place vegetable packet on the grill rack; cover and grill the vegetables, meat, and tortillas as directed above.

To serve, cut steak into thin, bite-size strips. Arrange beef, onions, and peppers on tortillas. Top with avocado mixture, sour cream, and chopped tomato. Fold tortillas around filling.

Makes 6 servings.

1 Serving - Calories: 539, Fat: 25g (Saturated: 6g), Cholesterol: 61mg, Sodium: 604mg, Carbohydrate: 49g, Protein: 30g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]