1 beef flank steak (about 1 lb.)
1 envelope onion soup mix
¼ cup vegetable oil
¼ cup lime juice
¼ cup water
2 garlic cloves, minced
1 tsp. grated lime peel
1 tsp. ground cumin
½ tsp. dried oregano
¼ tsp. pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 Tbs. 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, sauté onion and peppers in oil for 3-4 minutes or until crisp and tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up and serve immediately.