1 pound beef flank steak
1 onion soup mix
1/4 cup vegetable oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves -- minced
1 teaspoon grated lime peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion -- thinly sliced
green -- red, yellow peppers
--- julienne
1 tablespoon cooking oil
8 flour tortillas -- warmed
Instructions:
Recipe by: Taste Of Home June/July '96 Place flank steak in a glass
dish. Combine the next nine ingredients; pour over meat. Cover and
refrigerate 4 hours or overnight. Drain and discard marinade. Grill
meat over hot coals until it reaches desired doneness, about 4 minutes
per side for medium, 5 minutes per side for medium-well. Meanwhile,
in a skillet, sauté‚ onion and peppers in oil for 3-4 minutes or until
crisp-tender. Slice meat into thin strips across the grain; place
on tortillas. Top with vegetables; roll up and serve immediately.
