Allrecipes.com recipe by
1 pound beef flank steak, trimmed of fat
1/4 cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
Guacamole, salsa, and/or sour cream (optional)
1. The cooking of the pepper's and onions is great if you need some time to do other things but I like a 'char' on my veggies.
2. Cooking meat in a foil pack in the oven is not the way I cook a flank steak. 30 minutes was way too long when I cook it for less on a grill and I get the smoky char on it too.
3. Corn tortillas break up too much for this, flour is better. I tried one of each. The corn fell away immediately when the flour tortilla stretched with the ingredients with each bite.
4. Next time I would see how different this would be using the Reynold's foil but on the grill.