Grilled Fajitas

Course : Grilling
Serves: 4
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1 pound beef flank steak
1 medium Onion soup mix
1/4 cup vegetable oil
1/4 cup lime juice
1/4 cup water
2 cloves garlic -- minced
1 teaspoon grated lime peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion -- thinly sliced
1 medium green -- red, yellow peppers julienne
1 tablespoon cooking oil
8 tortillas flour tortillas -- warmed

Preparation / Directions:

Recipe by: Taste Of Home June/July '96 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-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up and serve immediately

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