Guacamole
» 1 medium avocado, peeled
» 1 tbsp / 15 mL lime juice
» 1 medium tomato, peeled and diced
» 1/2 cup / 125 mL onion, finely chopped
» 1 medium onion, sliced
» 1 tbsp / 15 mL fresh cilantro, chopped
» Dash hot pepper sauce

1 Trim excess fat from steak and discard. Score meat lightly in a criss-cross pattern
on both sides. Place in a resealable plastic bag.
2 Make marinade. In bowl, combine soy sauce, lime juice, honey, garlic and jalapeño
pepper. Pour over steak, turn to coat. Refrigerate for 12 hours or overnight; turning occasionally. Remove steak and reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.
3 Preheat grill on medium-high. Place steak on oiled grill rack. Close lid and cook to desired stage of doneness, brushing often with warm marinade. Remove from grill; cover with foil for 5 minutes before slicing. Slice steak across the grain into thin strips.
4 Meanwhile, sauté onion and red pepper in nonstick skillet in hot oil for 10 minutes or until tender.
5 Make guacamole. In a bowl, mash avocado. Stir in lime juice, tomato, onion, cilantro and dash hot pepper sauce.

To Serve: Wrap tortillas in dampened paper towel; microwave on high for 3 minutes to soften. Place portions of the steak, cooked vegetable mixture and lettuce on each warm tortilla and top with guacamole. Roll tortillas tightly around filling.

Variation: Chicken strips instead of beef.