Steak-Filled Tortillas with Spice-Rubbed Avocados
1-1/2 lbs flank steak, sliced into thin strips, about 1/4" wide
3 tablespoons olive oil, divided
3 tablespoons Herbed Beef & Burger Rub (Napa Valley)
1 avocado, halved, pitted, skin removed
1 large red bell pepper, seeds and veins removed, cut into thin strips
1/2 medium red onion cut into 1/2" wide wedges
4 tablespoons fresh squeezed lime juice (about 2 limes)
8 flour tortillas
Preheat oven to 325Â°F and place a heatproof platter into the oven. Wrap the tortillas in aluminum foil and place in oven to warm.
In a medium bowl, combine 2 tablespoons of the olive oil and the Beef & Burger Rub to form a paste. Remove 1/2 teaspoon of the paste and rub it onto the cut side and into the well of the avocado halves and set aside.
Add the beef strips to the bowl and toss to coat. In a large skillet heat the remaining tablespoon oil over medium-high heat.
When the oil is hot, add the avocado halves, cut side down, and sear until golden brown when you peak underneath it, about 2 minutes. Remove to a cutting board.
Add the beef strips to the hot pan and sautÃ©, stirring occasionally until strips are lightly browned, about 2 minutes. Remove the beef to a bowl and cover with foil.
Reduce heat to medium and add the pepper and onion strips to the hot pan and sautÃ© until softened and onions are browning, stirring occasionally, about 5-7 minutes (add a few tablespoons of water if the onions and peppers start to stick). Increase the heat to high and add the beef strips back to the pan with the peppers and onions. Squeeze the lime juice over the ingredients, stirring to loosen browned bits. Immediately transfer the beef, peppers and onions to the warm platter. Slice the avocado into thin strips and place on platter.
Serve with the warm flour tortillas.