Beef Entrees

For the marinade:

1 cup lime juice
1/2 cup vegetable juice cocktail
1/4 cup chopped onion
1 tablespoon snipped 
fresh parsley
 or 
1 teaspoon dried parsley flakes
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
		
1 beef flank steak, 
about 1-1/2-pounds
2 sweet red or green peppers, 
  cut into thin strips
1 large onion, thinly sliced
1 tablespoon butter
12 8-inch flour tortillas
3/4 cup salsa
3/4 cup prepared guacamole

To make the marinade: 
In a medium bowl 
whisk together all 
marinade ingredients. 
Place steak in a 
resealable plastic 
bag set into a shallow dish. 
Pour marinade over steak; 
close bag. 
Marinate in the refrigerator 
3 to 4 hours, 
turning bag occasionally 
to distribute marinade. 
Meanwhile, 
cut an 18-inch square of 
heavy-duty aluminum foil. 
Place peppers and sliced onion 
in center of foil. 
Dot with butter. 
Bring up 2 opposite
edges of foil and, 
leaving a little space 
for expansion of steam, 
tightly seal top, 
then each end. 
Remove steak from marinade, 
reserving marinade. 
Place steak in center 
of cooking grate. 
Grill 10 to 15 minutes 
for rare or 
15 to 19 minutes for medium, 
turning and brushing 
with reserved 
marinade once halfway 
through grilling time. 
Place foil packet of vegetables 
on the cooking grate beside steak 
during the last 10 minutes 
of grilling time. 
Wrap tortillas in 
heavy-duty aluminum foil; 
place on cooking grate 
beside steak 
during the last 5 minutes 
of grilling time. 
Turn tortilla packet 
once halfway
through grilling. 
Slice steak diagonally 
across the 
grain into thin slices. 
Serve in tortillas 
with peppers and onions, 
salsa, and guacamole.

Makes 6 servings.