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