65d98dada12f2.jpg

1 beef flank steak (about 1 pound)

1 env onion soup mix

1/4 c vegetable oil

1/4 c lime juice

1/4 c water

2 garlic cloves — minced

1 tsp grated lime peel

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp pepper

1 med onion — thinly sliced

green, red, yellow peppers — julienned 1 tbsp cooking oil

8 flour tortillas — warmed

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, saute 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.

Leave a Reply

Your email address will not be published. Required fields are marked *