Ingredients
1 beef flank steak (about 1 pound)1 envelope onion soup mix1/4 cup canola oil1/4 cup lime juice1/4 cup water2 garlic cloves, minced1 teaspoon grated lime zest1 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon pepper1 medium onion, thinly slicedGreen, sweet red and/or yellow peppers, julienned1 tablespoon canola oil8 flour tortillas (8 inches), warmedSour cream and lime wedges, optional
Preparation
In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight.
Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a small skillet, saute onion and peppers if desired 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. Serve with sour cream and lime wedges if desired.
