Yield: Serves 4
Combine lime juice, 3 Tbsp. olive oil and garlic in a bowl. Place steaks in glass baking dish or ziplock bag, add marinade, turn steaks to coat. Cover and marinate, refrigerate, turning occasionally, for 8 hours or overnight.
In a skillet saute onions and peppers in remaining 1 Tbsp. olive oil until crisp-tender. Remove and set aside.
Remove steaks from marinade; add to hot skillet. Stir-fry for 3 to 4 minutes or until done. Drain off meat juices. (Reserve 1 steak for a make over meal the next night).
Thinly slice meat against the grain into strips. Arrange beef, peppers and onions on warmed tortillas followed by any of the suggested toppings. Roll up and serve.
Use leftover grilled steak from this recipe and get two meals in one! Search for the Beef, Pasta and Artichoke Salad with Balsamic Vinaigrette recipe in the recipe file.
Please note that some ingredients and brands may not be available in every store.