1 beef flank steak (about 1 pound)
1 each 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, sweet red and/or yellow peppers — julienned 1 tablespoon cooking oil
8 flour tortillas (7 inches) — 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.