1 beef flank steak (about 1 pound)

1 each onion soup mix

1/4 cup vegetable oil

1/4 cup lime juice

1/4 cup water

2 garlic cloves -- minced

1 teaspoon grated lime peel

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 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, 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.