Instructions: Trim beef and cut into 1/4- to 1/2-inch steaks.

Mix together tequila, lime juice, soy sauce, 2 tablespoons Tabasco brand Pepper Sauce and black pepper. Cover beef with marinade mixture. Cover and refrigerate 24 hours, turning occasionally.

Drain steaks. Char-grill steaks to rare. Cut into 1/4- by 3-inch strips.

For each entree serving, saute 2 ounces each of green pepper, onion and tomato in 1 ounce oil for 2 to 3 minutes. Add 6 ounces beef strips and saute 2 to 3 minutes more. Pour ingredients onto pre-heated (450 degrees) cast-iron fajita pan and serve sizzling. Serve with flour tortillas, Pico-de-Gallo and Guacamole. Serve one entree as appetizer for two.

For Pico-de-Gallo: Mix all ingredients by hand and let stand for 1 hour refrigerated. Store refrigerated and serve chilled.

For Guacamole: Peel and pit avocados; mash pulp with fork, leaving chunky texture. Stir in chili pepper, onion, lemon juice, garlic powder, salt and Tabasco brand Pepper Sauce. Cover. Refrigerate. Serve chilled.

This recipe yields 24 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.