1 (1 1/2 pound) top round or flank steak
Marinade
2 medium (8 to 10 ounce each) sweet Spanish onions
2 medium green peppers
1/2 teaspoon lemon pepper
Seasonings
Corn or flour tortillas
Hot pepper-onion relish
Guacamole
1/4 cup butter or margarine

NOTE: Boned chicken breasts may be used in place of beef.

Place steak in shallow dish and cover with marinade. Refrigerate 4 to 6 hours, turning occasionally.

Peel onions and slice thin to measure 5 to 6 cups onion rings. Cut green peppers into julienne strips. Saut?in butter or margarine until tender. Season with lemon-pepper seasoning. Keep hot while cooking meat.

Remove steak from marinade, reserving marinade. Place on grill over hot coals or flame or on rack of broiler pan. Cook steak to desired doneness, turning once. Or sear meat in cast iron skillet to desired doneness. Cut into 1/2-inch strips and heap with onion and pepper on sizzling hot platters or in individual iron skillets.

To serve, fill heated tortillas with sizzling meat and vegetables and top with guacamole and hot pepper onion relish. Serve with refried beans.

Marinade
1/2 cup soy sauce
1/4 cup water
1/4 cup vinegar
1/4 cup vegetable oil
1 clove garlic, minced
1/4 teaspoon pepper

Combine ingredients and blend well. Makes 1 1/4 cups.

Hot Pepper-Onion Relish
1 tablespoon vinegar
1/2 cup chopped sweet Spanish onion
1 jalapeno pepper, minced
2 large tomatoes, chopped
Season to taste with salt

Combine all ingredients together. Makes 2 cups.

Guacamole
2 large avocados
1 tomato, chopped
2 tablespoon minced sweet Spanish onion
Dash garlic powder
Salt
Hot pepper sauce

Peel and mash avocados. Mix with tomato, onion and a dash of garlic powder. Season to taste with salt and hot pepper sauce. Cover and chill.

Makes about 2 cups.