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  • 1 beef flank steak (about 1 pound)
  • 2 Onion/Garlic Dip Mixes
  • ¼ cup canola oil
  • ¼ cup lime juice
  • ¼ cup water
  • 1 teaspoon grated lime peel
  • 1 teaspoon ground cumin
  • ½ teaspoon pepper
  • 1 medium onion, thinly sliced
  • Green, sweet red and / or yellow peppers, julienne
  • 1 tablespoon canola oil
  • 8 flour tortillas (warmed)
  • Sour cream, optional

In a large re-sealable plastic bag, combine first 7 ingredients; add steak. Seal bag, 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 145, medium 160, well-done 170.

Meanwhile, in a small skillet, salute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain, and place on tortillas.

Top with vegetables, roll up. Serve with sour cream

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