Barbecue Carne Asada

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.