Beef Fajitas

Directions

1. Trim fat from meat. Score meat in diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in resealable plastic bag set in shallow dish.
2. Combine 1/4 cup lime juice, soy sauce, 1 tablespoon olive oil and garlic. Pour over meat; seal bag. Marinate in refrigerator for 12 - 15 hours, turning bag occasionally. Drain meat, reserving marinade. Wrap tortillas in heavy foil.
3. Meanwhile, in small bowl combine the avocado, salsa, cilantro, 1 tablespoon lime juice and hot pepper sauce. Cover and chill avocado mixture.
4. Fold a 36 x 18-Inch piece of heavy foil in half to make an 18-inch square. Place sweet pepper and onion in center. Drizzle with remaining oil. Bring up two opposite edges; seal with double fold. Fold remaining ends to enclose vegetables, leaving space for steam to build.
5. Place vegetable packet on rack of uncovered grill directly over medium coals. Grill 5 minutes. Place meat on grill next vegetable. Grill for 11 minutes. Brush meat with marinade; turn meat. Place tortilla packet on grill. Grill for up to 6 - 8 minute more or until meat is medium (160°F) and vegetables are crisp-tender, turning tortilla packet once. Discard any remaining marinade.
6. Thinly slice meat diagonally across grain. Divide meat and vegetables among tortillas. Top with avocado mixture, tomato and sour cream. Fold tortillas around filling.