green, red and yellow peppers, julienned
flour tortillas, warmed
1Place flank steak in a glass dish and combine the next nine ingredients; pour over meat.
2Cover and refrigerate 4 hours or overnight.
3Drain and discard marinade.
4Grill meat over hot coals until it reaches desired doneness, about 4 minutes per side for medium, 5 minutes per side for medium-well.
5Meanwhile, in a skillet, saute onion and peppers in oil for 3-4 minutes or until crisp-tender.
6Slice meat into thin strips across the grain; place on tortillas.
7Top with vegetables; roll up and serve immediately.