Grilled Fajitas

From Taste of Home A special marinade gives the meat in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions Prep time does not include marinating time.

• Ready In: 30 mins
• Serves: 4

Ingredients

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

Directions

1. In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag; turn to coat. Cover and refrigerate 4 hours or overnight.
2. Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Meanwhile, in a small skillet, saute onion and peppers if desired 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. Serve with sour cream and lime wedges if desired.