Ingredients   : 

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

Direction   : 

Mix the first 9 ingredients together in a big ziplock bag; put in
steak. Seal and flip the bag to coat steak. Let it chill in the
refrigerator for 4 hours or overnight.

Drain steak and get rid of the marinade. On high heat, grill steak
until it reaches the preferred doneness (an inserted thermometer
in the steak should register 170 ° Fahrenheit for well-done, 160
degrees F for medium done, and 145 ° Fahrenheit for medium
rare).

If desired, cook and stir peppers and onion in a small oiled pan
for 3-4 minutes until tender-crisp. Cut the steak following the
grain into thin strips. Put the strips over the tortillas and add
vegetables on top; roll tortillas. If desired, add lime wedges and
sour cream to serve.

Nutrition Information   : 

Calories: 576 calories
Sodium: 741mg sodium
Fiber: 4g fiber)
Total Carbohydrate: 59g carbohydrate (1g sugars
Cholesterol: 54mg cholesterol
Protein: 31g protein.
Total Fat: 23g fat (6g saturated fat)