Chili with Beans Using a Slow Cooker

If there is one meal I really enjoy, it is chili.

Here is a chili recipe that uses a slow cooker to turn out a great bowl of red.


INGREDIENTS:

• 1 pound ground beef
• 3/4 cup diced onion
• 3/4 cup diced celery
• 3/4 cup diced green bell pepper
• 2 cloves garlic, minced
• 2 (10.75 ounce) cans tomato puree
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans with liquid
• 1/2 tablespoon chili powder
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon hot pepper sauce

DIRECTIONS

1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
3. Cover, and cook 8 hours on Low.

Beef and Vegetable Soup Using a Slow Cooker

When you come home from work, the last thing you want to do is start cooking especially with the shorter winter days.

Try this recipe for a delicious beef and vegetable soup prepared in a slow cooker.

INGREDIENTS

• 1 pound ground beef
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 1 (29 ounce) can Italian-style stewed tomatoes, drained
• 1 (15 ounce) can mixed vegetables, drained
• 2 quarts beef broth
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 3/4 teaspoon paprika
• salt and pepper to taste
• 6 ounces dry fusilli pasta

DIRECTIONS

1. Place the beef in a skillet over medium heat. Mix in garlic, onion, and green bell pepper. Cook and stir until beef is evenly brown and vegetables are tender. Drain grease, and transfer to a slow cooker.
2. Mix celery, Italian-style stewed tomatoes, and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper.
3. Cover, and cook 7 hours on High. Mix pasta into the slow cooker during the last 15 minutes of cook time.

Chili Casserole

Chili is great meal to serve, but sometimes you just do not have the time to fix up a batch of red. Here is a quick and easy casserole version of a timeless kitchen classic.

INGREDIENTS

• 1/2 pound macaroni, cooked
• 1 (15 ounce) can chili with beans
• 1 (15 ounce) can sweet corn, drained
• 1/2 pound ground beef, browned and drained
• 2 tablespoons hot sauce
• 1/2 cup chopped onion
• 1 tablespoon chili seasoning mix
• 1/2 cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish.
3. Bake in the preheated oven for 20 minutes, or until heated through.

Garlic Prime Rib

As I had mentioned before, the traditional family meal for Christmas is prime rib. Here is a recipe that is sure to please.

INGREDIENTS

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

DIRECTIONS

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Home-made Hamburger Sliders

Ingredients

• 1 pound ground beef
• 1 (1 ounce) package dry onion soup mix
• 1/2 cup dried minced onion
• 3/4 cup mayonnaise
• 1 cup shredded Cheddar cheese
• 2 (8 ounce) packages dinner rolls
• 1 (16 ounce) jar dill pickle slices, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
2. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
3. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
4. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

Oven Roasted Chuck Roast

This past weekend I served an oven roasted chuck roast. It was absolutely delicious and very tender. If you want to serve a completed meal in a roasting pan, give this recipe a try.

Ingredients

• 3-4 lb. chuck
• Onion powder
• Garlic powder
• Salt
• Pepper
• Olive Oil
• 1 cup beef booth (low-sodium)
• 3-4 potatoes, cut into quarters
• 4 carrots, cut into chunks
• 1 stalk celery, cut into pieces

Directions

1. Preheat oven to 350 degrees.
2. Rub roast with olive oil and sprinkle with onion powder, garlic powder, salt and pepper. 
3. Place roast in roasting pan on top of vegetables.
4. Add beef booth to the pan.
5. Cover with heavy duty aluminum foil.
6. Bake covered 2 to 2 1/2 hours.

  

Asian Lettuce Wraps

Want to try something delicious? Try this recipe for Asian Lettuce Wraps.

Ingredients

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Directions

1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.
3. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Study Concludes Beef Can Improve Cholesterol Levels by 10 Percent

In a first of its kind study, researchers at The Pennsylvania State University demonstrated that eating beef everyday as part of a heart-healthy diet can improve cholesterol levels. Texas medical doctor and cattleman Richard Thorpe said the Beef in an Optimal Lean Diet (BOLD) study proves what he has known for years – lean beef not only tastes great but it also plays an important role in a heart-healthy diet.

“As a father, medical doctor and beef producer, I have proudly and confidently served my family beef and have recommended it to my patients for years,” Thorpe said on behalf of the National Cattlemen’s Beef Association (NCBA). “The BOLD study is further proof that Americans should feel good knowing the beef they enjoy eating and serving their loved ones is not only a nutrient-rich, satisfying food that provides 10 essential nutrients in about 150 calories but is good for their heart health as well.”

The BOLD study, which was funded by the Beef Checkoff, will appear in the American Journal of Clinical Nutrition in January. The study followed 36 men and women with moderately elevated cholesterol levels who consumed four diets for five weeks each to measure the impact of each diet on heart health risk factors, such as LDL (bad) cholesterol levels. The four diets evaluated were BOLD, which included an average of 4 ounces of beef per day; BOLD-PLUS, which included an average of 5.4 ounces of beef per day; the Dietary Approaches to Stop Hypertension (DASH) diet, which included an average of an ounce of beef per day; and the Healthy American Diet (HAD), which included an average of 0.7 ounces of beef per day.

Subjects following the BOLD and BOLD-PLUS diets experienced a 10 percent decrease in LDL cholesterol from the start of the study. Further, according to the study’s outcomes, after five weeks, there were significant reductions in total cholesterol and LDL cholesterol in the BOLD, BOLD-PLUS and DASH diets compared to the HAD.

“This research adds to the body of evidence concluding that there are heart-health benefits to including lean beef in your daily diet,” said Shalene McNeill, PhD, RD, and executive director, human nutrition research for NCBA, which is a contractor for the Beef Checkoff. “The BOLD study provides strong evidence that including daily lean beef in the gold-standard DASH diet has heart health benefits.”

McNeill said the BOLD and BOLD-PLUS diets are easy to follow as many recipes used in the BOLD study were from The Healthy Beef Cookbook, which includes a collection of healthy beef recipes.

“As families across the country prepare their holiday meals this month, lean beef is a perfect fit,” McNeill said. “Americans should feel confident putting beef on their dinner table knowing that it is part of the solution to building a nutrient-rich, well-balanced and heart-healthy diet.”

For information on beef, visit the National Cattlemen's Beef Association.

Filet Marsala

This is probably one of the easiest steak marsala recipes I have used.

With Valentine's Day coming up quickly, this would be wonderful meal to serve someone special.

Ingredients

• 4 (6 ounce) filet mignon steaks
• Salt and pepper to taste
• 3 tablespoons butter
• 2 cups sliced mushrooms
• 3/4 cup Marsala wine
• 1/4 cup balsamic vinegar
• 1/4 cup thinly sliced green onions

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season steaks to taste with salt and pepper. Melt 2 tablespoons of butter in an ovenproof skillet over medium-high heat. Sear the fillets until browned on both sides, then place into oven and cook to desired doneness, about 13 minutes for medium-rare.
3. Meanwhile, melt remaining tablespoon of butter in a saucepan over medium-high heat. Stir in mushrooms, and cook until softened, about 2 minutes. Pour in the Marsala, and allow to come to a simmer before adding the balsamic vinegar. Simmer until reduced by half, then remove from heat, season to taste with salt and pepper, and stir in the sliced green onion. Ladle the sauce over steaks to serve.

Grilled Marinated Chuck Roast

One of my favorite ways to serve chuck roast is to marinate it and then grill it. It takes about 35-45 minutes to cook the roast, but I think you will be really pleased with the flavor.

Ingredients

• 1 (3 lb.) chuck roast (1 1/2 to 2 inches thick)
• 1 teaspoon Accent (optional)
• 1/3 cup wine vinegar
• 1/4 cup ketchup
• 2 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder

Directions

1. Sprinkle both sides of roast with Accent or use another method for tenderizing the meat. See note below.
2. Place roast in shallow baking dish.
3. Thoroughly combine ingredients. Pour mixture over roast and marinate 2 to 3 hours turning twice.
4. Place meat on grill about 6 inches from heat. Turn and baste with remaining sauce mixture every 10 to 15 minutes. Grill over medium coals 35 to 45 minutes for medium rare roast.

Notes

• If you are sensitive to MSG, I would recommend not using Accent. I do recommend using a method for tenderizing the meat. I use a Jaccard meat tenderizer. It has multiple blades that will tenderize the meat to perfection.
• Makes 6-8 servings. Serve with mashed potatoes and fresh green beans.

Jaccard Meat Tenderizer

Beef Stroganoff

One of my favorite hearty meals during the winter season is beef stroganoff. It is one of those dishes that sticks to your ribs. Your family will love this.

Ingredients

• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Notes

• Makes 6 to 8 servings

Barbecue Brisket Using a Slow Cooker

Although this cooking method will not have quite the same taste as a slow-cooked brisket in a smoker, it will taste great and very tender.

Ingredients

• 5 1/2 pounds beef brisket
• 1 3/4 cup barbecue sauce
• 2 tablespoons brown sugar
• 2 teaspoon Worcestershire sauce
• 1 tablespoon liquid smoke
• 2 teaspoon black pepper
• 1 teaspoons garlic salt
• 1 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard

Directions

1. Combine all ingredients, coating the brisket well. Marinate overnight.
2. Place brisket and marinade in in crock-pot on low for 9 to 10 hours.
3. Slice into thin strips, across the grain and serve on rolls or buns.

Roast Beef

Traditionally, we serve beef during our Christmas dinner. Here is a very simple recipe that will have everyone excited at the table.

Ingredients

• 3 pounds beef eye of round roast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
2. Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Notes

• Serves 6.
• Beef should be cooked at 375 degrees at about 20 minutes per pound.
• Serve with mashed potatoes, green beans and beef gravy. 

Slow Cooker Pot Roast

With the cold winter nights, it is nice to serve a hearty dinner that the whole family will enjoy.

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Korean Beef Barbecue

Here's a great beef recipe that I enjoy serving. Add some rice and may be some kim-chee and you have a wonderful authentic Korean meal.

Marinade
1 Asian pear (baseball size), peeled, cored, and roughly chopped*
3 scallions, trimmed and roughly chopped
6 large garlic cloves
2 cups water
3/4 cup soy sauce
1/3 cup granulated sugar
1/4 cup rice vinegar

*Considering the price of Asian pears and the scarce nature of them, you can substitute another pear (Bartlett, Anjou or Red).

12 flanken-style beef ribs, about 4 pounds total and 1/2 inch thick
2 tablespoons toasted sesame seed

Directions
1. In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. Process until well combined.

2. Put the ribs in a large bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 2 to 4 hours.

3. Prepare the grill for direct cooking over high heat.

4. Brush the cooking grates clean. One at time, lift the ribs and let the liquid and solid bits fall back into the bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid open, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds.

Direct high heat is 450° to 550°F. You can use one of those fancy non-contact infrared thermometers or you can hold your hand over the cooking surface just above the cooking grate. DO NOT TOUCH THE GRATE! Remember, it is very hot. If you count 2 seconds before you remove your hand, the temperature is correct.

Recipe: Beef Teriyaki

When I have guests who enjoy a taste of the Orient, beef teriyaki is my go-to recipe. Everyone who tries it loves it and asks for the recipe.

INGREDIENTS
2 tbsp. cornstarch
1 3/4 cups beef Stock
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/2 tsp. garlic powder
1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh or frozen broccoli flowerets
Hot cooked rice

DIRECTIONS
Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.

Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.

Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

Tip: To make slicing easier, freeze the beef for 1 hour before slicing.

Serves 4.

Recipe for a Hearty Beef and Mushroom Stew

Serve this filling stew on a chilly winter evening. For added convenience, see tip below for slow cooker preparation.

INGREDIENTS
2 teaspoons vegetable oil
1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces mushrooms, sliced
2 medium carrots, sliced (1 cup)
1/2 cup water
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper, ground
1 leaf bay leaves
2 teaspoons cornstarch
4 teaspoons cold water
3/4 cup instant rice
1/4 cup dry red wine (optional)

DIRECTIONS
1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.

2. Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.

3. Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. If desired, stir in wine and heat through. Discard bay leaf.

Slow Cooker Method: Omit oil. Mix beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf in slow cooker. Cover. Cook 7 to 8 hours on LOW or 4 to 4 1/2 hours on HIGH. Mix cornstarch and 4 teaspoons cold water. Stir into beef mixture along with rice. If using LOW setting, turn to HIGH. Cover and cook 30 minutes longer. If desired, stir in wine. Discard bay leaf.

Recipe for Easy Beef Steak Diane

Traditionally, Steak Diane was prepared tableside in the grandest dining rooms of Paris and Vienna. This stovetop version gives you equally grand results with surprisingly little effort.

Ingredients
2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lb.)
1 teaspoon lemon peel, grated
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/2 pound mushrooms, small; sliced
2 tablespoons shallot, finely chopped
1 tablespoon brandy, optional
1/4 cup half-and-half
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce

Directions
1. Wash hands. Combine lemon peel and pepper; press onto steaks. Wash hands.
2. Heat oil in large nonstick skillet over medium. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet clean; coat with cooking spray.
3. Heat skillet over medium; add steaks and cook, turning occasionally, 12 to 15 minutes for medium rare to medium doneness (internal temp 150°F to 160°F). Remove; keep warm.
4. Add brandy to skillet; cook and stir until browned bits in skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through.

Serving Suggestion: Carve steaks. Serve with sauce, steamed asparagus and buttered red potatoes. Refrigerate leftovers.

Recipe for a Hearty Beef Stew

With today being the last day of summer, many of us are starting to pulling together some of our favorite fall and winter recipes.

For me, a hearty beef stew certainly provides a great family meal. The other great thing is that you can use your slow cooker.

INGREDIENTS
1 1/2 lb. beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, cut into cubes (about 2 1/2 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups beef broth (regular, 50% Less Sodium or Certified Organic)
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup frozen peas

DIRECTIONS
Sprinkle the beef with black pepper and coat it with 2 tablespoons of the flour. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often.

Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the broth, Worcestershire, thyme and bay leaf.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove the bay leaf.

Mix the remaining flour and broth. Stir the flour mixture and the peas into the cooker. Turn the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.

*Or on HIGH for 5 to 6 hours.

Recipe for Carne Asada Fajitas

Guacamole
2 ripe Hass avocados
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Rub
1 teaspoon paprika
½ teaspoon dark brown sugar
½ teaspoon pure chile powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin

1 flank steak, about 1 pound and 3/4 inch thick, trimmed of any surface fat
Extra virgin olive oil
1 medium red onion, sliced crosswise into 1/3-inch slices
2 medium red or green bell peppers, seeded and cut into flat sections
4 flour tortillas (10 inches)
Tabasco® sauce

Directions
1. Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.
2. In a small bowl combine the rub ingredients. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
3. Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat (350°F to 450°F) until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over direct medium heat to warm the tortillas, about 2 to 3 minutes, turning once.
4. To serve, cut the flank steak against the grain into 1/4 inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce to taste. Wrap and serve warm.