Ingredients
- 8 flour tortillas warmed
- 2 garlic (cloves minced)
- 1 beef flank steak
- 1 env onion soup mix
- 1/4 c lime juice
- 1/4 c water
- 1/4 c vegetable oil
- 1 tbsp cooking oil
- 1 tsp lime peel (grated)
- 1 tsp cumin (ground)
- 1/2 tsp oregano (dried)
- 1/4 tsp pepper
- 1 slice onion thinly (sliced)
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.
