°340 g (3/4 lb) inside round marinating steaks, 1 cm (1/2 in.) thick
°80 ml (1/3 cup) spicy barbecue sauce
°60 ml (1/4 cup) lime juice (about 4 limes)
°30 ml (2 tbsp.) honey
°30 ml (2 tbsp.) olive oil, divided
°3 jalapeno peppers, halved and seeded
°1 onion, cut into 1 cm (1/2 in.) thick rings
°8 small wheat flour tortillas, warmed
°125 ml (1/2 cup) store-bought or homemade guacamole
Place steaks in a large resealable plastic bag and set aside.
In a bowl, whisk together the barbecue sauce (all together or reserve 30 ml or 2 tbsp to drizzle over the fajitas), lime juice, honey and half the oil. Pour half of the marinade into the bag containing the meat.
Refrigerate the rest of the marinade. Removing as much air as possible from bag & seal it tightly. Refrigerate at least 1 hour or overnight for maximum flavor, turning the bag occasionally.
Remove the steaks from the bag (discard the marinade) and place them on the barbecue grill preheated to medium-high heat. Cook, brushing steaks with chilled marinade, 3 to 4 minutes per side or until desired doneness. Remove the meat from the barbecue and let rest for 5 to 10 minutes.
Meanwhile, toss the peppers and onion with the remaining oil. Grill the vegetables, 8 to 10 minutes, until tender and slightly marked, turning occasionally. Remove them from the barbecue. Cut the peppers and steaks into strips.
Top tortillas with meat, peppers, onion and guacamole. Drizzle with reserved barbecue sauce, if desired. Fold the tortillas over the filling. Serve with a green salad and herb vinaigrette..